YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Enjoy a vibrant medley of colorful vegetables paired with tender, herb-infused chicken breast roasted to perfection on a single sheet pan. This dish offers a delightful balance of flavors and textures, featuring the sweetness of bell peppers, the gentle bite of zucchini, and the aromatic hints of fresh herbs, all brought together with a drizzle of olive oil.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
0.5 medium Red Onion
0.5 medium Zucchini
0.5 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the chicken by patting it dry, then season with salt, pepper, and half of the mixed fresh herbs.
Chop the red and yellow bell peppers into strips, slice the red onion into wedges, and cut the zucchini into half-moons. Leave the cherry tomatoes whole.
On a sheet pan, arrange the vegetables evenly. Drizzle with olive oil, sprinkle the remaining herbs, and season with salt and pepper. Toss to coat well.
Place the seasoned chicken breast on the sheet pan amidst the vegetables.
Roast in the preheated oven for approximately 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred on the edges.
Remove from oven, let rest for a few minutes, and serve warm.