YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant medley of roasted vegetables paired with tender, herb-crusted chicken breast, offering a bright mix of colors and flavors. The aromatic herbs and a hint of lemon elevate this wholesome dish, perfect for a satisfying meal that’s both nutritious and delicious.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 tsp Lemon Zest
Salt & Black Pepper (to taste)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry, then lightly rub with olive oil, salt, pepper, lemon zest, and finely chopped rosemary and thyme.
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and toss with a small drizzle more olive oil, salt, and pepper.
Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.
Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.
Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.