YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is seasoned with a fragrant blend of rosemary, thyme, and garlic powder, while the vegetables are lightly drizzled with olive oil and finished with a squeeze of fresh lemon juice for brightness.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 small Zucchini
1 small Yellow Squash
1/2 medium Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
0.5 tsp Dried Rosemary
0.5 tsp Dried Thyme
0.25 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, mix olive oil, lemon juice, dried rosemary, dried thyme, and garlic powder to create a marinade.
Place the chicken breast in the center of the pan and brush both sides with the herb marinade.
Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and arrange around the chicken on the pan.
Drizzle any remaining marinade over the vegetables and toss lightly to coat.
Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Allow the dish to rest for a few minutes before serving, ensuring the flavors meld together perfectly.