YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant and healthy one-pan meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. The dish boasts a perfect harmony of aromatic herbs, garlic, and a hint of citrus, resulting in a flavorful and visually stunning plate that's as nutritious as it is delicious.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1 medium Carrot
1/2 cup Red Onion
1 tsp Olive Oil
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
2 cloves Garlic
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry. In a small bowl, combine the chopped rosemary, thyme, minced garlic, lemon juice, and olive oil.
Rub the herb mixture evenly over the chicken breast, ensuring each side is well coated.
Cut red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss the vegetables with a little extra olive oil, salt, and pepper if desired.
Place the seasoned chicken in the center of the sheet pan and arrange the vegetables around it in a single layer.
Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from oven, let rest briefly, then serve your nutritious sheet pan meal.