YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Mediterranean Vegetables
Savor the vibrant flavors of this herb-crusted chicken paired with a medley of roasted Mediterranean vegetables. Tender chicken breast is enhanced with a crisp coating of seasoned whole wheat breadcrumbs and fresh herbs, while bell pepper, zucchini, red onion, and cherry tomatoes are roasted to bring out their natural sweetness. A light drizzle of olive oil and a sprinkle of oregano complete this balanced, satisfying dish, perfect for a wholesome dinner.
INGREDIENTS
5 oz Chicken Breast
1 medium Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes (halved)
1 tsp Olive Oil
2 tbsp Whole Wheat Breadcrumbs
Herbs & Spices (rosemary, thyme, garlic powder, oregano, salt, pepper)
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine the whole wheat breadcrumbs with dried rosemary, thyme, garlic powder, salt, and pepper. Set aside the herb mixture.
Pat the chicken breast dry with paper towels. Press the breadcrumb-herb mixture onto the top of the chicken breast to form a crust.
Chop the bell pepper into strips, slice the zucchini into rounds, cut the red onion into thin wedges, and halve the cherry tomatoes.
Place the chopped vegetables in a mixing bowl, drizzle with olive oil, sprinkle with a pinch of oregano, salt, and pepper, and toss until evenly coated.
Arrange the chicken breast on a baking tray. Surround it with the mixed vegetables in a single layer.
Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving.