YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant sheet pan meal featuring herb-crusted chicken breast paired with an array of colorful roasted vegetables. The dish bursts with the freshness of rosemary, thyme, and garlic, creating a harmonious blend of flavors while delivering a balanced profile of lean protein and wholesome, nutrient-rich vegetables.
INGREDIENTS
5 ounces Chicken Breast, Skinless
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 small Carrot
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry with paper towels and season generously with salt, black pepper, dried rosemary, and dried thyme.
Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, thinly slice the red onion, and peel and cut the carrot into matchsticks.
In a large bowl, toss the prepared vegetables with olive oil, minced garlic, and a pinch of salt and pepper until evenly coated.
Place the seasoned chicken breast on the sheet pan and arrange the vegetables around it in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
Remove from oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted rainbow vegetables.