YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Rainbow Veggie Medley
Savor a vibrant plate featuring a perfectly herb-roasted chicken breast paired with a colorful medley of rainbow vegetables. Fresh red bell pepper, carrot, and zucchini are lightly tossed in olive oil alongside fragrant garlic and herbs, then roasted to bring out their natural sweetness. This dish offers a balanced mix of lean protein and nutrient-dense veggies, ideal for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Carrot
1 medium Zucchini
1 tbsp Olive Oil
2 cloves Garlic
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a small bowl, combine olive oil, minced garlic, mixed dried herbs, salt, and pepper.
Place the chicken breast on a baking tray and brush with half of the olive oil mixture.
Chop the red bell pepper, carrot, and zucchini into bite-sized pieces and toss them with the remaining olive oil mixture.
Arrange the vegetables around the chicken on the baking tray, ensuring even distribution.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from oven, let rest for a few minutes, then serve warm.