YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a brightly colored, nutrient-packed meal featuring a herb-crusted chicken breast paired with a medley of roasted rainbow vegetables. This dish brings together the aromatic flavors of fresh herbs with the natural sweetness of bell peppers, carrots, zucchini, and red onion – all roasted to tender perfection with a touch of olive oil.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 medium Carrot
1 small Zucchini
1 portion Red Onion
1 tbsp Olive Oil
1 tbsp Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season with salt, pepper, and the mixed fresh herbs.
Chop the red and yellow bell peppers into strips, slice the carrot into rounds, dice the zucchini, and cut the red onion into wedges.
Toss all the chopped vegetables with olive oil, salt, and pepper until evenly coated.
Place the seasoned chicken breast in the center of the sheet pan, then spread the vegetables around it in a single layer.
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 rest for a few minutes, then slice the chicken and serve alongside the roasted veggies.