YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, balanced meal featuring succulent herb-crusted chicken paired with an assortment of colorful, roasted vegetables. The aromatic herbs and light crunchy topping elevate the flavors of the tender chicken and savory veggies, making it a satisfying dish for any meal.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 cup chopped Red Bell Pepper (75g)
1/2 cup chopped Yellow Bell Pepper (75g)
1/2 medium Zucchini (100g)
1/4 medium Red Onion (40g)
1/2 cup Cherry Tomatoes (75g)
1 tbsp Whole Wheat Breadcrumbs (7g)
1 tsp Extra Virgin Olive Oil (4.5g)
1 tsp Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the whole wheat breadcrumbs with mixed dried herbs, a pinch of salt, and pepper.
Place the chicken breast on the sheet pan and lightly drizzle with olive oil. Sprinkle the herb-breadcrumb mixture evenly over the top of the chicken, gently pressing to adhere.
Arrange the chopped red and yellow bell peppers, zucchini slices, red onion quarters, and cherry tomatoes around the chicken on the sheet pan.
Season the vegetables lightly with salt and pepper and drizzle with a tiny bit more olive oil if desired.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with lightly charred edges.
Remove from the oven and allow the dish to rest for a couple of minutes before serving. Enjoy your vibrant and nutritious meal!