YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant and hearty dish featuring succulent herb-crusted chicken paired with a rainbow medley of roasted vegetables. The aromatic blend of fresh rosemary, thyme, and garlic envelops the chicken, while crisp red and yellow bell peppers, red onion, and zucchini create a colorful side. This balanced plate is both satisfying and nourishing, perfect for a wholesome meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Red Bell Pepper
1 cup chopped Yellow Bell Pepper
1/2 medium Red Onion, sliced
1 cup chopped Zucchini
1 tsp Olive Oil
1 clove Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
Place the chicken breast in the center of the sheet pan. Drizzle a small amount of olive oil over the chicken and season generously with salt and pepper.
In a bowl, combine the chopped red bell pepper, yellow bell pepper, red onion slices, and zucchini. Add the minced garlic, roughly chopped fresh rosemary and thyme, and a drizzle of olive oil. Season with salt and pepper, then toss to coat evenly.
Arrange the vegetable mixture around the chicken breast on the sheet pan.
Sprinkle additional fresh rosemary and thyme over the chicken to create an herb crust.
Roast everything in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
Remove from the oven and let rest for a few minutes before serving.