YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, restaurateur-worthy dinner featuring herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, red onion, and cherry tomatoes. The blend of fresh herbs and a light breadcrumb coating elevates the tender chicken, while the roasted vegetables provide a satisfying burst of sweetness and texture.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 tbsp Whole Wheat Breadcrumbs
1 tbsp Fresh Mixed Herbs
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season with salt and pepper. Then, lightly drizzle with a bit of olive oil to help the breadcrumb adhere.
In a small bowl, combine the whole wheat breadcrumbs and finely chopped fresh mixed herbs. Press this mixture onto the top of the chicken breast to form an herb crust.
Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, thinly slice the red onion, and halve the cherry tomatoes.
Arrange the chopped vegetables on the sheet pan around the chicken. Drizzle the vegetables with the remaining olive oil and season with a pinch of salt and pepper.
Place the sheet pan in the oven and roast for about 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred at the edges.
Remove the pan from the oven and let the chicken rest for a few minutes before serving with the roasted rainbow vegetables.