YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor a vibrant medley of flavors with tender herb-crusted chicken accompanied by an assortment of beautifully roasted rainbow vegetables, finished with a sprinkle of creamy feta. This dish offers a perfect balance of lean protein and nutrient-rich veggies, with an aromatic herb blend that elevates every bite.
INGREDIENTS
4 oz Chicken Breast
0.5 cup chopped Red Bell Pepper
0.5 cup sliced Zucchini
0.5 medium chopped Carrot
0.25 cup sliced Red Onion
2 tsp Olive Oil
1 oz Feta Cheese
1 tbsp fresh Rosemary & Thyme
1 Garlic clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the chopped fresh rosemary and thyme, minced garlic, salt, and pepper.
Pat the chicken breast dry and rub it evenly with the herb mixture.
Place the chicken breast in the center of the sheet pan.
In a larger bowl, toss the red bell pepper, zucchini, carrot, and red onion with olive oil, salt, and pepper until evenly coated.
Arrange the vegetables around the chicken on the sheet pan in a single layer.
Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Remove the pan from the oven and crumble feta cheese over the chicken and vegetables before serving.