YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant medley of roasted rainbow vegetables paired with herb-infused chicken breast for a dish that balances bright flavors and hearty textures. Perfect for a wholesome dinner that leaves you satisfied and nourished.
INGREDIENTS
4 oz Chicken Breast
0.5 medium Red Bell Pepper
0.5 medium Yellow Bell Pepper
1 cup Zucchini (sliced)
1 cup Cherry Tomatoes
1 small Red Onion
1 tbsp Olive Oil
0.5 tsp Dried Thyme
0.5 tsp Dried Rosemary
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season it with garlic powder, dried thyme, dried rosemary, salt and pepper.
Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the cherry tomatoes, and cut the red onion into wedges.
In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
Place the seasoned chicken breast on one side of the sheet pan and spread the vegetables on the other side in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly charred.
Remove from the oven, slice the chicken if desired, and serve immediately.