YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
A vibrant, one-pan meal featuring succulent herb-roasted chicken paired with a medley of colorful vegetables. Enjoy tender chicken infused with aromatic herbs accompanied by sweet, crisp bell peppers, zucchini, and red onion, all roasted to perfection for a deliciously balanced meal.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 medium Zucchini
1/2 medium Red Onion
2 tsp Olive Oil
Herbs and Spices to taste
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, arrange the chicken breast along with chopped red and yellow bell peppers, sliced zucchini, and red onion wedges.
Drizzle the olive oil over the chicken and vegetables, then season generously with your chosen herbs (such as rosemary and thyme), salt, and pepper.
Toss the vegetables lightly to ensure an even coating of oil and seasonings.
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, then serve hot.