YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant medley of colorful roasted vegetables paired with herb-crusted chicken breast, all perfectly cooked on a sheet pan for a hassle-free, nutrient-packed meal that’s as delicious as it is visually stunning.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast in the center of the sheet pan. Drizzle 1 tsp of olive oil over the chicken and sprinkle with dried rosemary, dried thyme, salt, and pepper.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
In a bowl, toss the vegetables with the remaining olive oil, salt, and pepper until evenly coated.
Arrange the vegetables around the chicken on the sheet pan, ensuring even distribution for uniform roasting.
Place the pan in the preheated oven and roast for 20-25 minutes, 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 couple of minutes, then slice the chicken and serve with the roasted vegetables.