YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables and Quinoa
Savor the vibrant flavors of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables and a side of fluffy quinoa. This dish offers a harmonious balance of lean protein, fresh produce, and whole grains, making it a delicious, nutritious option for any meal of the day.
INGREDIENTS
4 oz Chicken Breast
0.5 cup sliced Red Bell Pepper
0.5 cup sliced Zucchini
0.5 cup sliced Yellow Squash
0.5 cup Cherry Tomatoes
1 tsp Olive Oil
0.5 cup Cooked Quinoa
Herbs and Spices to taste
PREPARATION
Preheat your oven to 425°F.
Place the chicken breast on a large sheet pan. Pat dry with a paper towel.
Drizzle olive oil over the chicken and season generously with rosemary, thyme, garlic powder, salt, and pepper.
Arrange the red bell pepper, zucchini, yellow squash, and cherry tomatoes around the chicken on the sheet pan.
Toss the vegetables lightly with a drizzle of olive oil and a sprinkle of the same herbs and spices.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
While the chicken and vegetables are roasting, prepare the quinoa according to package directions if not already cooked.
Serve the herb-crusted chicken with the roasted rainbow vegetables over a bed of quinoa for a balanced, nutritious meal.