YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, colorful plate of herb-crusted chicken accompanied by a medley of roasted rainbow vegetables. The tender chicken breast is coated in a light whole wheat breadcrumb crust blended with aromatic herbs and spices, then roasted to perfection on a sheet pan along with fresh bell pepper, zucchini, red onion, and carrot drizzled in olive oil for a touch of richness.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Whole Wheat Breadcrumbs
1 tsp Dried Rosemary
1 tsp Dried Thyme
½ tsp Garlic Powder
Salt and Pepper to taste
½ medium Red Bell Pepper
½ medium Zucchini
¼ medium Red Onion
1 small Carrot
2 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the whole wheat breadcrumbs, dried rosemary, dried thyme, garlic powder, salt, and pepper.
Lightly pat the chicken breast dry and coat it evenly with the breadcrumb mixture.
Chop the red bell pepper, zucchini, red onion, and carrot into evenly sized pieces.
Place the seasoned chicken breast in the center of the sheet pan and surround it with the chopped vegetables.
Drizzle the olive oil over the vegetables and season them lightly with salt and pepper.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.
Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables. Serve warm.