YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Enjoy a vibrant medley of colorful vegetables and tender herb-roasted chicken all roasted together on a sheet pan. This inviting dish boasts a perfect balance of lean protein and fresh produce, lightly dressed in olive oil and a medley of fragrant herbs to create a meal that is as visually stunning as it is delicious.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1/2 cup Cherry Tomatoes
1/2 cup chopped Broccoli
2 tsp Olive Oil
1 tsp Mixed Herbs (Rosemary & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Slice the red bell pepper, zucchini, red onion, and broccoli into even pieces. Halve the cherry tomatoes.
Place the chicken breast in the center of the sheet pan. Arrange all the vegetables around the chicken in an even layer.
Drizzle olive oil over the chicken and vegetables. Sprinkle the mixed herbs, salt, and pepper evenly.
Toss the vegetables gently to coat them in the oil and seasonings, then return them to the pan around the chicken.
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.
Remove from the oven, let rest for a few minutes, and serve warm.