YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a colorful, nutrient-packed meal featuring herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. Crispy on the edges and bursting with savory herb flavors, this dish delivers a balance of lean protein and fresh, crisp vegetables perfect for any meal of the day.
INGREDIENTS
6 ounces Chicken Breast
0.5 cup chopped Red Bell Pepper
0.5 cup chopped Zucchini
0.5 cup chopped Yellow Squash
0.25 cup sliced Red Onion
0.5 cup Cherry Tomatoes
1.5 teaspoons Olive Oil
1 teaspoon Dried Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.
Place the chicken breast on the pan and pat dry. Rub the chicken with salt, pepper, and dried mixed herbs to create a flavorful crust.
In a large bowl, combine chopped red bell pepper, zucchini, yellow squash, sliced red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly.
Arrange the mixed vegetables around the chicken on the sheet pan, ensuring everything is 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 charred edges.
Remove from the oven and let rest for a few minutes before serving.