YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables
Enjoy a colorful and balanced meal featuring tender herb-roasted chicken breast alongside a vibrant medley of rainbow vegetables. This dish is lightly seasoned with herbs and a hint of olive oil, roasted to perfection on a sheet pan for an easy, one-pan dinner experience that's both nutritious and delicious.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1/2 medium Red Onion
1 small Zucchini
1 small Carrot
1 tsp Extra Virgin Olive Oil
1 tsp Mixed Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the red bell pepper into strips, cut the zucchini into half-moons, peel and slice the carrot into thin rounds, and cut the red onion into wedges.
Place the chicken breast and all the chopped vegetables on a large sheet pan.
Drizzle the olive oil over the chicken and vegetables. Sprinkle the mixed herbs, salt, and pepper evenly over the pan.
Toss the vegetables gently to ensure a light coating of oil and seasonings, keeping the chicken breast intact.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with lightly charred edges.
Remove from the oven and let it rest for a few minutes before serving.