YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, satisfying meal featuring a tender herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. This dish is roasted on a single sheet pan for easy cleanup, while fresh rosemary, thyme, and garlic infuse every bite with aromatic flavor. Perfectly balanced to keep you fueled, it's a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 cup Red Onion, sliced
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
1/2 tsp Garlic Powder
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast in the center of the pan. In a small bowl, combine dried rosemary, thyme, garlic powder, salt, and black pepper. Rub half of the spice mixture over the chicken breast.
Chop the red bell pepper, zucchini, and red onion into uniform pieces. Halve the cherry tomatoes if desired.
In a large bowl, toss the chopped vegetables with olive oil and the remaining spice mixture, ensuring even coating.
Arrange the vegetables around the chicken on the sheet pan.
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 and slightly caramelized.
Remove from the oven and let rest for a few minutes before serving.