YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and satisfying dish featuring tender herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. This easy sheet pan meal brings together savory herbs, a hint of garlic, and crispy edges on the vegetables for a delicious, nutrient-packed dinner.
INGREDIENTS
5 ounces Chicken Breast
0.25 cup Red Bell Pepper
0.25 cup Yellow Bell Pepper
0.25 cup Zucchini
0.25 cup Red Onion
1.5 teaspoons Olive Oil
1 teaspoon Mixed Dried Herbs & Garlic Powder
Salt & Black Pepper, to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season generously with salt, pepper, and the mixed dried herbs with garlic powder.
Cut the vegetables into bite-sized pieces. In a bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.
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 with lightly charred edges.
Remove from the oven and let rest for a few minutes before serving.