YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables and a serving of quinoa for a balanced, clean meal. The tender chicken is seasoned with rosemary, thyme, and garlic, while a rainbow of bell pepper, zucchini, red onion, and carrots is lightly tossed in olive oil and herbs, making for a satisfying dish that delights both the eyes and the palate.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 medium Carrot
1 tsp Extra Virgin Olive Oil
1/2 cup Cooked Quinoa
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine chopped garlic, finely minced rosemary and thyme, a pinch of salt and pepper, and olive oil to form a marinade.
Pat the chicken breast dry and rub the herb mixture evenly over the surface.
Arrange the chicken breast on the sheet pan.
Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces and place them around the chicken on the pan.
Drizzle any remaining marinade over the vegetables and toss lightly to coat.
Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
While the chicken and vegetables roast, prepare the quinoa according to package instructions if not already cooked.
Serve the herb-crusted chicken and roasted vegetables over a bed of quinoa.