YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast on a single sheet pan. This dish brings together juicy, tender chicken infused with aromatic herbs and a colorful assortment of bell peppers, zucchini, red onion, and cherry tomatoes, lightly drizzled with olive oil and accented with a hint of quinoa for an added nutritious twist. A balanced and satisfying meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
5 ounces Boneless Skinless Chicken Breast
1 medium Red Bell Pepper
0.5 cup Zucchini
0.5 cup Red Onion
0.5 cup Cherry Tomatoes
1 teaspoon Olive Oil
0.25 cup Quinoa (cooked)
1 teaspoon Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season both sides with salt, pepper, and 1 teaspoon of mixed dried herbs.
In a bowl, combine the chopped red bell pepper, sliced zucchini, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil, add a pinch of salt, pepper, and a sprinkle of mixed dried herbs. Toss to coat evenly.
Place the seasoned chicken breast in the center of the sheet pan. Arrange the prepared vegetables around the chicken.
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 slightly caramelized.
Meanwhile, if not already prepared, heat your pre-cooked quinoa for a few minutes to serve as a base or side dish.
Plate the roasted chicken and vegetables alongside a serving of quinoa. Enjoy your balanced and flavorful meal!