YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and nutritious sheet pan dinner featuring tender herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The dish boasts a combination of sweet bell peppers, tender zucchini, red onion, and broccoli, all lightly drizzled in olive oil and aromatic herbs. The result is a beautifully balanced meal combining robust protein and fresh, crisp vegetables that perfectly suits a healthy, clean eating lifestyle.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Red Bell Pepper
0.5 cup Yellow Bell Pepper
0.5 cup Zucchini
0.5 cup Red Onion
1 cup Broccoli
1.5 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a sheet pan, evenly arrange the chicken breast and all the chopped vegetables: red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli.
Drizzle olive oil over the chicken and vegetables.
Sprinkle the mixed dried herbs, salt, and pepper over everything, ensuring an even coating.
Use your hands or a spatula to toss the vegetables gently so they are well coated with the oil and herbs.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight caramelization.
Remove from the oven, let it rest for a couple of minutes, and serve warm.