YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the vibrant flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender, juicy chicken seasoned with a blend of fresh herbs, complemented by sweet bell peppers, zucchini, red onion, and cherry tomatoes. Each bite delivers a beautiful mix of textures and savoriness, all cooked together on one sheet pan for a simple, yet satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
0.5 medium Zucchini
0.25 small Red Onion
0.5 cup Cherry Tomatoes
1 tablespoon Olive Oil
2 tablespoons Mixed Fresh Herbs
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season evenly with salt, pepper, and half of the mixed herbs.
Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, cut the red onion into wedges, and leave the cherry tomatoes whole.
Place the prepared vegetables on the sheet pan, drizzle with olive oil, and toss with the remaining herbs, salt, and pepper for a burst of flavor.
Nestle the seasoned chicken breast among the vegetables on the sheet pan.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.
Remove from oven, let rest for 5 minutes, and serve warm.