YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables
Enjoy a vibrant medley of tender herb-crusted chicken paired with a colorful assortment of roasted rainbow vegetables. This dish combines juicy, protein-packed chicken breast with crisp bell peppers, zucchini, red onion, and cherry tomatoes, all elevated by aromatic herbs and a light olive oil drizzle for a wholesome, satisfying meal.
INGREDIENTS
4 ounces Chicken Breast
1 medium Red Bell Pepper
0.5 medium Zucchini
1 small slice Red Onion
0.5 cup Cherry Tomatoes
1 tsp Olive Oil
1 tsp Olive Oil (additional)
2 tbsp Fresh Parsley
1 tsp Garlic Powder
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Slice the red bell pepper into strips, cut the zucchini into half-moons, slice the red onion thinly, and halve the cherry tomatoes.
Place the vegetables on the sheet pan and drizzle with 1 tsp of olive oil, salt, pepper, and a sprinkle of garlic powder and dried oregano. Toss to evenly coat.
Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried oregano, and chopped fresh parsley.
Place the chicken breast on the same sheet pan among the vegetables. Drizzle the additional tsp of olive oil over the chicken for extra moisture.
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 and slightly charred on the edges.
Remove from the oven and let the chicken rest for a few minutes before slicing. Garnish with extra fresh parsley if desired and serve.