YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, nutrient-packed dish featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken is infused with aromatic herbs and spices, while the rainbow vegetables deliver a delightful crunch and natural sweetness, making for a balanced, satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Red Bell Pepper
1 cup Yellow Bell Pepper
1 medium Carrot
1 cup Zucchini (sliced)
0.5 cup Red Onion (sliced)
1 tbsp Olive Oil
1 tsp Herb Mix (Parsley & Basil)
0.5 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast on the sheet pan. Drizzle a small amount of olive oil over the chicken and sprinkle with salt, pepper, herb mix, and garlic powder.
Cut the red and yellow bell peppers into strips, slice the carrot into rounds, slice the zucchini, and half-slice the red onion. Arrange all the vegetables around the chicken on the sheet pan.
Drizzle the remaining olive oil over the vegetables and season lightly with salt and pepper.
Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with a slight char on the edges.
Remove from the oven, let rest for a few minutes, and serve warm.