YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and satisfying sheet pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The dish is bursting with rustic flavors from fresh herbs and a hint of olive oil, making it a balanced meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 medium Red Bell Pepper
1 small Zucchini
1 medium Carrot
1 quarter Red Onion
1 tablespoon Olive Oil
1 teaspoon Mixed Dried Herbs
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 and rub with olive oil, then sprinkle with mixed dried herbs, salt, and pepper for an even coating.
Cut the red bell pepper into strips, slice the zucchini into rounds, chop the carrot into thin sticks, and cut the red onion into wedges.
Place the seasoned chicken breast on the sheet pan and arrange the vegetables around it in a single layer.
Drizzle any remaining olive oil over the vegetables and season with a little salt and pepper.
Roast 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 charred.
Remove from oven, let rest for a few minutes, then slice the chicken and serve with the roasted rainbow vegetables.