YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the delightful combination of tender, herb-crusted chicken paired with an assortment of roasted rainbow vegetables. This visually appealing meal is bursting with vibrant colors, aromatic herbs, and a satisfying mix of textures that make every bite a celebration of clean eating.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 cup sliced Zucchini
1/4 medium Red Onion
1/2 medium Carrot
2 teaspoons Olive Oil
1 teaspoon Mixed Dried Herbs
1 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry and rub with 1 teaspoon of olive oil, then season with mixed herbs, garlic powder, salt, and pepper to create a light herb crust.
Prepare the vegetables by slicing the red and yellow bell peppers, zucchini, red onion, and carrot into even pieces.
In a mixing bowl, toss the vegetables with the remaining olive oil, a pinch of salt, and pepper until evenly coated.
Arrange the herb-crusted chicken breast in the center of the sheet pan, and spread the vegetables around it in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.