YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the delightful medley of herb-crusted chicken paired with a vibrant array of roasted vegetables. The tender chicken breast is seasoned with aromatic herbs and spices, then sheet‐pan roasted to lock in flavor, while a colorful mix of red bell pepper, zucchini, red onion, and cherry tomatoes adds a burst of freshness and natural sweetness.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
0.5 medium Zucchini
0.25 medium Red Onion
0.5 cup Cherry Tomatoes
1 tbsp Olive Oil
Herbs & Spices
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season generously with salt, pepper, garlic powder, dried rosemary, and thyme.
Cut the red bell pepper into strips, halve the zucchini, quarter the red onion, and leave the cherry tomatoes whole.
Place the seasoned chicken breast on the sheet pan and arrange the vegetables around it in an even layer.
Drizzle the olive oil evenly over the chicken and vegetables, and toss the veggies lightly to coat with oil and herbs.
Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven, let the chicken rest for a few minutes, then serve warm.