YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and flavorful meal featuring juicy herb-crusted chicken paired with a colorful medley of roasted vegetables. This sheet pan recipe is designed to deliver a satisfying balance of lean protein and nutrient-rich vegetables, finished with aromatic herbs and a drizzle of olive oil. The dish is as visually stunning as it is delicious, perfect for a cozy dinner that promotes both taste and health.
INGREDIENTS
6 ounces Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1 cup Broccoli
1/2 medium Zucchini
1 tablespoon Olive Oil
1 clove Garlic
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, mince the garlic and chop the fresh rosemary and thyme. Combine with olive oil.
Place the chicken breast on the sheet pan and rub the herb-oil mixture onto the surface of the chicken to form an even crust.
Chop the red bell pepper, yellow bell pepper, broccoli, and zucchini into bite-sized pieces and place them around the chicken.
Season the vegetables lightly with salt and additional pepper if desired, then drizzle any remaining olive oil mixture over them.
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.
Remove from the oven, let the chicken rest for a few minutes, then serve warm with a side of the colorful roasted vegetables.