YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Enjoy a vibrant and flavorful sheet pan dinner featuring succulent herb-roasted chicken paired with a medley of colorful vegetables. This wholesome dish is designed to meet your protein needs while keeping calories in check, making it a perfect balance of nutrition and taste.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Zucchini
0.5 small Red Onion
0.5 cup Cherry Tomatoes
1 tbsp Olive Oil
2 cloves Fresh Garlic
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Cut the chicken breast into even pieces if desired, or leave whole, and arrange on the sheet pan.
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Distribute the vegetables evenly around the chicken.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, and thyme. Drizzle this herb dressing evenly over the chicken and vegetables.
Season with salt and pepper to taste. Toss the vegetables gently to coat with the olive oil mixture.
Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with a slight char on the edges.
Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and vibrant sheet pan meal!