YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the delicious blend of herb-infused chicken breast paired with a vibrant medley of roasted rainbow vegetables. Perfectly balancing tender protein with crisp, caramelized veggies, this sheet pan meal is both wholesome and satisfying.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
0.5 medium Green Bell Pepper
0.25 medium Red Onion
1 tbsp Olive Oil
2 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, mix the chopped fresh herbs, minced garlic, a pinch of salt, and pepper with olive oil.
Place the chicken breast in the center of the sheet pan and rub the herb mixture evenly over it.
Chop the red, yellow, and green bell peppers along with the red onion into bite-sized pieces and scatter them around the chicken.
Drizzle a little extra olive oil over the vegetables and season with salt and pepper.
Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and vegetables are tender with slight char.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.