YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor a wonderfully balanced plate featuring tender, herb-crusted chicken paired with a vibrant array of roasted rainbow vegetables. This colorful medley offers a perfect blend of savory, aromatic, and fresh flavors ideal for a healthy, clean meal.
INGREDIENTS
5 oz Cooked Chicken Breast
2 tsp Extra Virgin Olive Oil
1 cup chopped Red Bell Pepper
1 cup sliced Zucchini
1/2 medium Red Onion, sliced
1/2 cup Cherry Tomatoes
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
Place the cooked chicken breast on the sheet pan. If using pre-cooked chicken, ensure it is sliced to expose more surface area for the herb crust.
In a small bowl, combine the extra virgin olive oil with the mixed dried herbs, salt, and pepper. Brush this mixture evenly over the chicken breast.
In a separate bowl, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with a drizzle of olive oil, additional herbs, salt, and pepper.
Arrange the vegetables around the chicken on the sheet pan, making sure they are in an even layer for optimal roasting.
Roast in the preheated oven for 15-20 minutes, or until the vegetables turn tender and slightly charred at the edges, and the chicken is heated through with a flavorful crust.
Remove from the oven, let rest for a couple of minutes, then serve warm.