YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, nutritious meal featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is seasoned with aromatic herbs that perfectly accentuate its natural flavor, while the caramelized peppers, zucchini, and red onion add a delightful sweetness and crunch, making for a balanced and satisfying dish.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Zucchini
1/4 Red Onion
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Place the 4 oz chicken breast on the sheet pan. Drizzle with a teaspoon of olive oil, and season generously with salt, black pepper, and the mixed dried herbs.
Cut the red bell pepper and yellow bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion into quarters.
Arrange the prepared vegetables around the chicken on the sheet pan. Drizzle a little extra olive oil over the vegetables and season them with salt, black pepper, and additional herbs if desired.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slight caramelization around the edges.
Remove from the oven, let rest briefly, then slice the chicken and serve with a generous serving of the roasted rainbow vegetables.