YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and balanced meal featuring succulent herb-crusted chicken paired with an array of roasted rainbow vegetables, lightly tossed in olive oil and fresh herbs, complemented with a side of fluffy quinoa for a complete, nutrient-rich plate.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1 small Red Onion (~40g)
1.5 tsp Olive Oil
1 tbsp Fresh Mixed Herbs
1/3 cup Cooked Quinoa
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
Pat the chicken breast dry. Rub it with half of the olive oil and sprinkle with fresh mixed herbs, salt, and pepper to create the herb crust.
Slice the red and yellow bell peppers, zucchini, and red onion into even chunks.
Toss the vegetables in the remaining olive oil, a pinch of salt, and pepper.
Arrange the seasoned chicken breast in the center of the sheet pan, and surround it with the mixed vegetables.
Roast in the 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.
While the chicken and vegetables are roasting, prepare the cooked quinoa if not already prepared.
Plate the herb-crusted chicken with a generous portion of roasted vegetables alongside the quinoa, and serve warm.