YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and nutritious dinner featuring herb-crusted chicken breast paired with an assortment of roasted rainbow vegetables and a side of fluffy quinoa. This dish offers a perfect blend of savory herbs, tender chicken, and crisp, colorful vegetables, all roasted to perfection for a delightful, clean-eating meal.
INGREDIENTS
6 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1 small Zucchini
1/4 medium Red Onion
1 tsp Olive Oil
1 clove Garlic
1 tbsp Fresh Thyme
1/2 cup Cooked Quinoa
PREPARATION
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry with paper towels. Rub the chicken with olive oil, minced garlic, fresh thyme, salt, and pepper.
Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into thick wedges.
Arrange the chicken breast in the center of the sheet pan, and surround it with the prepared vegetables.
Drizzle a little additional olive oil over the vegetables and season lightly with salt, pepper, and extra thyme if desired.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight charring.
While the chicken and vegetables are roasting, reheat or prepare the 1/2 cup of cooked quinoa if not already done.
Plate the roasted chicken and vegetables alongside the quinoa. Serve immediately and enjoy your nutrient-packed, herb-infused meal.