YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Savor the vibrant medley of herb-roasted chicken paired with a colorful array of bell peppers, zucchini, red onion, and cherry tomatoes, all beautifully caramelized on a single sheet pan with a drizzle of olive oil and a hint of garlic and dried herbs. This dish delivers a satisfying balance of lean protein and nutrient-packed vegetables, perfect for a wholesome meal.
INGREDIENTS
5 oz Chicken Breast
1 cup chopped Red Bell Pepper
1 cup sliced Zucchini
0.5 cup sliced Red Onion
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
2 cloves Garlic
1 teaspoon Mixed Dried Herbs
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Place the chicken breast on the sheet pan. Surround with chopped red bell pepper, sliced zucchini, red onion, and cherry tomatoes.
In a small bowl, whisk together the extra virgin olive oil, minced garlic, mixed dried herbs, salt, and pepper.
Drizzle the olive oil mixture evenly over the chicken and vegetables, tossing gently to coat the veggies.
Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.