YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant plate featuring herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. Perfectly seasoned and roasted on a single sheet pan, this dish delivers a satisfying blend of crisp-tender vegetables and juicy chicken, making it a wholesome option for a balanced meal.
INGREDIENTS
1 piece Chicken Breast (150g)
1 medium Red Bell Pepper (120g)
1 medium Yellow Bell Pepper (120g)
1 medium Zucchini (120g)
1 small Red Onion (50g)
1 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
1 tsp Garlic Powder
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry and season it on both sides with salt, black pepper, dried oregano, and garlic powder.
Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.
In a large bowl, combine the chopped vegetables with olive oil, a pinch of salt, and pepper. Toss until evenly coated.
Arrange the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slightly charred edges.
Remove from the oven and let rest for a few minutes before serving.