YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, wholesome dish featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The chicken is seasoned with a fragrant blend of fresh herbs and a light coating of whole wheat breadcrumbs, while the colorful vegetables are roasted to perfection, making for a balanced and satisfying meal.
INGREDIENTS
5 oz Chicken Breast
0.5 medium red bell pepper
0.5 medium yellow bell pepper
0.5 cup zucchini
0.5 cup red onion
1 tsp Olive Oil
0.25 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Prepare the vegetables by chopping the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Transfer them to the sheet pan.
Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to evenly coat.
Place the chicken breast on the same sheet pan. In a small bowl, mix the whole wheat breadcrumbs with the fresh chopped herbs, a little salt, and pepper.
Lightly press the breadcrumb and herb mixture onto the top of the chicken breast to form a crust.
Roast in the oven for about 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 and allow to rest for a few minutes before serving.