YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor a delicious, balanced dish featuring tender, herb-crusted chicken breast paired with an array of roasted rainbow vegetables. Perfectly seasoned with a medley of fresh herbs and garlic, this sheet pan meal is a wholesome, vibrant celebration of flavors and textures.
INGREDIENTS
6 ounces Chicken Breast
1 cup sliced Red Bell Pepper
0.5 medium Zucchini, sliced
0.25 cup sliced Red Onion
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Parsley, chopped
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, mix the chopped rosemary, thyme, parsley, and minced garlic with 1 teaspoon of olive oil, creating a herb paste.
Pat the chicken breast dry and rub the herb paste evenly over the surface.
Arrange the chicken breast on the prepared sheet pan and surround it with the sliced red bell pepper, zucchini, red onion, and cherry tomatoes.
Drizzle the remaining teaspoon of olive oil over the vegetables and season everything with a pinch of salt and pepper.
Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Rest the chicken for a few minutes before slicing, and then serve the sliced chicken alongside the roasted vegetables.