YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This meal provides bright, aromatic flavors with crisp textures from the bell peppers and zucchini, all enhanced by the subtle earthiness of rosemary and thyme.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1 small Zucchini
1/4 medium Red Onion
1 tablespoon Olive Oil
1 tablespoon Fresh Herbs (Rosemary & Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat dry the chicken breast and season both sides with salt, pepper, and half of the chopped herbs.
Slice the red and yellow bell peppers into strips, cut the zucchini into rounds or half-moons, and slice the red onion into thin wedges.
Arrange the vegetables on the sheet pan. Drizzle with olive oil, sprinkle the remaining herbs, and season with salt and pepper. Toss gently to coat evenly.
Place the seasoned chicken breast on the same sheet pan among the vegetables.
Roast everything in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!