YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy this vibrant and savory sheet pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is lightly seasoned with rosemary and thyme, bringing out the natural flavors of the produce, while a drizzle of olive oil ensures a satisfying crisp finish. A perfect balance of protein, color, and flavor, ideal for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast (skinless)
1/2 medium Red Bell Pepper
1/2 medium Yellow Squash
1/2 medium Zucchini
1/4 medium Red Onion
1 tbsp Extra Virgin Olive Oil
1/4 tsp Dried Rosemary
1/4 tsp Dried Thyme
Salt and Black Pepper, to taste
PREPARATION
Preheat oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast in the center of the pan. In a small bowl, combine olive oil, dried rosemary, dried thyme, salt, and pepper.
Brush the chicken breast with the herb-infused olive oil mixture evenly on both sides.
Arrange chopped red bell pepper, yellow squash, zucchini, and red onion around the chicken on the sheet pan.
Toss the vegetables gently with any remaining olive oil mixture, ensuring an even coating.
Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven, slice the chicken if desired, and serve alongside the colorful roasted vegetables.