YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor a vibrant medley of tender, herb-crusted chicken paired with a colorful array of roasted rainbow vegetables. This dish blends succulent chicken breast with sweet red bell peppers, crisp zucchini, savory red onions, and naturally sweet carrots all lightly dressed in olive oil and aromatic herbs, delivering a balanced meal that's as visually stunning as it is nutritionally balanced.
INGREDIENTS
4 oz Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
1/2 cup sliced Carrot
2 tsp Olive Oil
Herbs and Spices to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season generously with your choice of herbs and spices, including rosemary, thyme, and black pepper.
On a large sheet pan, arrange the chicken breast in the center and surround it with the red bell pepper, zucchini, red onion, and carrot.
Drizzle the vegetables and chicken with olive oil, making sure everything is evenly coated.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven and let the dish rest for a few minutes before serving.