YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and flavorful dish featuring tender chicken breast coated in a zesty herb crust accompanied by a colorful medley of roasted vegetables. This meal delivers a satisfying blend of aromatic herbs, sweet roasted peppers, zucchini, and red onions, all perfectly caramelized for a delicious finish.
INGREDIENTS
5 ounces skinless, boneless Chicken Breast
1 medium Red Bell Pepper
1 medium Zucchini
1 medium Red Onion
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Fresh Parsley (chopped)
2 tablespoons Fresh Thyme (chopped)
2 cloves Garlic, minced
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the chopped parsley, thyme, minced garlic, salt, and black pepper. Drizzle a little olive oil and mix well to create the herb paste.
Pat the chicken breast dry and rub the herb mixture evenly over both sides.
Cut the red bell pepper, zucchini, and red onion into bite-sized pieces and place them in a large bowl. Drizzle with the remaining olive oil, season with salt and pepper, and toss until evenly coated.
Arrange the chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.
Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slight caramelization. Adjust timing based on thickness of chicken breast.
Remove from the oven and let rest for a few minutes before serving.