YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast. The tender, juicy chicken infused with fragrant herbs contrasts beautifully with the sweet, caramelized flavors of red and yellow bell peppers, zucchini, carrot, and red onion, all lightly tossed in olive oil and a sprinkle of salt and pepper.
INGREDIENTS
5 oz Chicken Breast, Skinless
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Zucchini
1 medium Carrot
1/4 Red Onion
1 tsp Extra Virgin Olive Oil
1 tsp Mixed Dried Herbs
Salt & Pepper (to taste)
PREPARATION
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry and rub it with mixed dried herbs, salt, and pepper.
Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, dice the carrot into coin shapes, and slice the red onion into thin wedges.
Toss the vegetables with the olive oil, a pinch of salt, and pepper until evenly coated.
Place the seasoned chicken breast on the sheet pan and surround it with the prepared vegetables in a single layer.
Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, and serve warm.