YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken is elevated by aromatic herbs and spices, while the rainbow veggies provide a delightful crunch and natural sweetness, all roasted to perfection on a sheet pan for an easy, wholesome meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Mixed Bell Peppers
1 medium Zucchini
1 small Red Onion
1 cup Brussels Sprouts
1 tbsp Olive Oil
1 tsp Mixed Dried Herbs
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 with salt, black pepper, mixed dried herbs, and a light drizzle of olive oil.
Chop the mixed bell peppers, zucchini, red onion, and trim the Brussels sprouts. Place all vegetables in a large bowl.
Drizzle the remaining olive oil over the vegetables, season with salt, pepper, and a pinch of mixed dried herbs, then toss to combine.
Arrange the seasoned chicken breast in the center of the sheet pan and spread out the vegetables around it in a single layer.
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced alongside the roasted rainbow vegetables.