YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Mediterranean Vegetables
Savor the flavors of tender, herb-roasted chicken breast paired with a colorful medley of Mediterranean vegetables. This dish brings a satisfying balance of lean protein, savory herbs, and vibrant vegetables, perfect for a wholesome meal any time of the day.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 medium Red Bell Pepper
1 cup Cherry Tomatoes
1/2 medium Red Onion
1 tbsp Olive Oil
1 tbsp Lemon Juice
2 cloves Garlic
1 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the chicken breast in a baking dish and brush half of the olive oil mixture over it.
Cut the zucchini and red bell pepper into bite-sized pieces. Slice the red onion into thin wedges and halve the cherry tomatoes.
In a separate bowl, toss the prepared vegetables with the remaining olive oil mixture ensuring they are well coated.
Arrange the vegetables around the chicken breast in the baking dish.
Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and let the chicken rest briefly before slicing. Serve the chicken sliced over the roasted Mediterranean vegetables.