YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Enjoy a vibrant, one-pan dish featuring succulent herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, red onion, and cherry tomatoes. Lightly drizzled in olive oil and infused with garlic and fresh herbs, this dish is a delightful balance of protein and vegetables with a satisfying roast.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
2 teaspoons Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, mix olive oil, minced garlic, and finely chopped rosemary and thyme.
Place the chicken breast in the center of the sheet pan. Arrange the chopped red and yellow bell peppers, sliced zucchini, red onion wedges, and whole cherry tomatoes around the chicken.
Drizzle the herb-infused olive oil mixture evenly over the chicken and vegetables. Season everything lightly with salt and pepper to taste.
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 and let rest for a few minutes before serving. Enjoy a colorful and nutritious meal!