YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Rainbow Vegetables
Savor this vibrant plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables, lightly drizzled with olive oil and enhanced with fresh, aromatic herbs, offering a balance of lean protein and nutrient-packed veggies.
INGREDIENTS
6 oz Chicken Breast
1/2 cup diced Red Bell Pepper
1/2 cup diced Zucchini
1/2 cup sliced Carrot
1/2 cup sliced Red Onion
1 tbsp Olive Oil
2 tbsp Fresh Herbs (Parsley & Thyme)
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine chopped fresh herbs, a pinch of salt, and pepper. Rub this herb mixture evenly over the chicken breast.
Place the seasoned chicken breast on a baking pan lined with parchment paper.
In a separate bowl, toss the diced red bell pepper, zucchini, sliced carrot, and red onion with olive oil, salt, and pepper until well-coated.
Spread the vegetables around the chicken on the baking pan.
Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.