YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the juicy herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. Infused with aromatic herbs and a drizzle of olive oil, this elegantly simple sheet pan meal delivers a satisfying depth of flavor and a beautifully balanced plate, perfect for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
0.5 medium Red Bell Pepper
0.5 medium Yellow Bell Pepper
0.5 medium Zucchini
0.25 medium Red Onion
0.5 cup Cherry Tomatoes
0.5 tbsp Olive Oil
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry with paper towels. Season generously with salt, pepper, and half of the chopped rosemary and thyme.
Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, cut the red onion into thin wedges, and halve the cherry tomatoes.
Place all the vegetables on the prepared sheet pan. Drizzle with olive oil and sprinkle the remaining rosemary and thyme, salt, and pepper, tossing gently to coat evenly.
Nestle the seasoned chicken breast among the vegetables on the pan.
Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.