YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, wholesome meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This sheet pan delight is elevated with aromatic rosemary and thyme, offering a well-balanced combination of lean protein and nutrient-rich vegetables, perfect for a satisfying dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Red Bell Pepper, sliced
0.5 cup Yellow Bell Pepper, sliced
0.5 cup Zucchini, sliced
0.25 medium Red Onion, sliced
1 tsp Olive Oil
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry with a paper towel. Rub it evenly with a teaspoon of olive oil, then sprinkle with fresh thyme, rosemary, salt, and pepper to taste.
Arrange the chicken breast in the center of the sheet pan.
In a mixing bowl, combine the sliced red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with a small drizzle of olive oil, and season with additional thyme, rosemary, salt, and pepper.
Spread the vegetables around the chicken on the sheet pan ensuring even distribution.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve alongside the roasted vegetables.