YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant medley of roasted bell peppers, zucchini, carrots, and cherry tomatoes paired with a perfectly herb-crusted chicken breast. This sheet pan meal is bright, flavorful, and balanced, offering a satisfying bite with every forkful.
INGREDIENTS
6 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1 small Carrot
1/2 cup Cherry Tomatoes (halved)
1 tsp Olive Oil
Pinch of Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine a pinch of mixed dried herbs, salt, and pepper.
Pat the chicken breast dry and rub it lightly with the herb mixture.
Slice the red and yellow bell peppers into strips, cut the zucchini into rounds, and peel and cut the carrot into thin sticks. Halve the cherry tomatoes.
Arrange the chicken and vegetables in a single layer on the sheet pan.
Drizzle olive oil evenly over the vegetables and chicken.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven, let it rest for a few minutes, and serve immediately.