YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant sheet pan dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. Perfectly balanced, each bite melds savory, aromatic herbs with the natural sweetness and crunch of rainbow veggies, creating a dish that’s as nutritious as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 cup Broccoli
1 tsp Olive Oil
1 tbsp Fresh Thyme and Rosemary
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly spray with cooking spray.
Pat the chicken breast dry and season both sides with salt and black pepper.
In a small bowl, mix the chopped fresh thyme and rosemary with olive oil. Brush the herb mixture evenly over the chicken breast.
Chop the red and yellow bell peppers, zucchini, red onion, and broccoli into bite-sized pieces. Place them on the sheet pan around the chicken.
Drizzle any remaining herb-oil mixture over the vegetables and season lightly with salt and pepper.
Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.
Remove from the oven, let rest for a few minutes, and serve warm.