YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, nutrient-packed meal featuring juicy herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. Each bite is enhanced by the aromatic blend of fresh thyme, rosemary, and garlic, creating a satisfying dish that's as healthy as it is delicious.
INGREDIENTS
6 ounces Chicken Breast
0.5 cup Red Bell Pepper (sliced)
0.5 cup Yellow Bell Pepper (sliced)
0.5 cup Zucchini (sliced)
0.5 cup Red Onion (sliced)
0.5 cup Carrot (sliced)
1 teaspoon Olive Oil
Herbs & Spices (thyme, rosemary, garlic powder) to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast on the sheet pan. Drizzle with olive oil and season generously with garlic powder, chopped fresh thyme, rosemary, salt, and pepper.
Add the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and carrot to the pan, spreading them evenly around the chicken.
Toss the vegetables lightly with a sprinkle of the same herbs and spices to ensure even seasoning.
Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with a slight char on the edges.
Remove from the oven and let rest for a few minutes before serving.