YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, nourishing plate featuring tender herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, red onion, and cherry tomatoes. The balance of savory herbs and lightly roasted vegetables creates a satisfying meal that's as visually appealing as it is nutritious.
INGREDIENTS
1 piece (100g) Chicken Breast
0.5 cup chopped Red Bell Pepper
0.5 cup chopped Yellow Bell Pepper
0.5 cup sliced Zucchini
0.25 cup chopped Red Onion
0.5 cup Cherry Tomatoes
2 teaspoons Olive Oil
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, arrange the chicken breast and surround it with the chopped red and yellow bell peppers, sliced zucchini, red onion, and cherry tomatoes.
Drizzle the olive oil evenly over the chicken and vegetables.
Sprinkle the chopped rosemary and thyme over the chicken and veggies. Season with salt and pepper to taste.
Gently toss the vegetables to ensure they are well coated in the herbs and oil, taking care not to disturb the chicken breast.
Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is fully cooked (reaching an internal temperature of 165°F) and the vegetables are tender with slight charred edges.
Remove from the oven, let it rest for a couple of minutes, then serve warm.