YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant mix of flavors with juicy herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish is lightly dressed with olive oil and aromatic herbs, offering a perfect balance of protein and fresh produce for a satisfying meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
1 small Carrot
1/2 cup Cherry Tomatoes
2 tsp Olive Oil
1 clove Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Place the chicken breast on one side of a large sheet pan. Pat dry and season with salt, pepper, chopped rosemary, and thyme.
In a bowl, combine chopped bell pepper, sliced zucchini, red onion, carrot pieces, and cherry tomatoes. Add minced garlic and drizzle with olive oil along with a pinch of salt and pepper.
Toss the vegetables until evenly coated and spread them out on the sheet pan alongside the chicken.
Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.
Remove from the oven and let rest for a few minutes before serving.