YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Rainbow Vegetables
Savor tender herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. The dish features a crisp, flavorful chicken exterior complemented by sweet and savory roasted bell peppers, zucchini, red onion, and carrot. Finished with a light olive oil drizzle and aromatic herbs, this meal is a delightful balance of lean protein and fresh produce.
INGREDIENTS
4 oz Chicken Breast
0.5 medium Red Bell Pepper
0.5 medium Yellow Bell Pepper
0.5 cup Zucchini
0.25 medium Red Onion
1 small Carrot
1.5 tsp Olive Oil
1 tbsp Mixed Herbs
Salt and Pepper
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season both sides with salt, pepper, and mixed herbs.
Lightly coat the chicken with a small drizzle of olive oil and press additional herbs onto the surface to form a crust.
Chop the red and yellow bell peppers, zucchini, red onion, and carrot into bite-sized pieces.
Toss the vegetables in the remaining olive oil, and season with a pinch of salt, pepper, and a sprinkle of mixed herbs.
Place the chicken and vegetables on a baking sheet lined with parchment paper, arranging the vegetables around the chicken.
Roast in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization.
Remove from the oven, let rest for a couple of minutes, and serve warm.