YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant medley of sheet pan roasted chicken and rainbow vegetables where tender, herb-crusted chicken breast pairs with a colorful array of red bell pepper, zucchini, yellow squash, and red onion. The burst of fresh herbs and a drizzle of olive oil create a delicious balance of savory flavors and a nutrient-packed, clean eating meal.
INGREDIENTS
6 oz Chicken Breast
1/2 medium Red Bell Pepper, halved
1/2 medium Zucchini, halved
1/2 medium Yellow Squash, halved
1/4 medium Red Onion
2 tsp Olive Oil
Herbs and Spices to taste
PREPARATION
Preheat your oven to 425°F (220°C).
On a sheet pan, arrange the chicken breast and the prepared vegetables: red bell pepper, zucchini, yellow squash, and red onion. Drizzle the vegetables with olive oil and season with rosemary, thyme, garlic powder, salt, and pepper.
Rub the chicken breast lightly with the same herbs and spices to form a crust.
Place the sheet pan in the preheated oven and roast 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, let rest for a couple of minutes, and serve warm.