YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Enjoy a vibrant and hearty dish featuring succulent herb-roasted chicken paired with a colorful medley of roasted vegetables. Perfectly seasoned with a blend of fresh rosemary and thyme, this one-pan meal delivers savory flavors and a satisfying crunch from each vegetable bite.
INGREDIENTS
6 oz Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1/2 cup chopped Broccoli
1/2 cup chopped Carrot
1 tbsp Olive Oil
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a large bowl, combine the chopped red bell pepper, zucchini, broccoli, and carrot. Drizzle olive oil and season with garlic powder, chopped rosemary, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
Place the 6 oz chicken breast on a sheet pan and arrange the seasoned vegetables around it in a single layer.
Season the chicken breast with a little extra salt, pepper, and a light sprinkle of garlic powder.
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.
Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve alongside the roasted vegetables.