Name: Sheet Pan Chicken and Peppers with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup bell peppers; 0.5 cup red onion; 0.5 tbsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa; 1 tsp fresh cilantro

Sheet Pan Chicken and Peppers with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Peppers with Quinoa

Oven-roasted chicken breast and vibrant bell peppers seasoned with smoky spices, served over a bed of fluffy quinoa for a satisfying meal prep option.

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NUTRITION

Protein

55.2g

Fat

15.3g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup bell peppers

0.5 cup red onion

0.5 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 tsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the chicken breast into bite-sized strips and chop the bell peppers and red onion into similar-sized pieces.
3
Place the chicken, peppers, and onions on the prepared sheet pan.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with smoked paprika, ground cumin, sea salt, and black pepper.
5
Toss everything together with your hands or tongs until well-coated, then spread into a single layer across the pan.
6
Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
7
Serve the roasted chicken and vegetable mixture over the warm cooked quinoa and garnish with fresh cilantro.