YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor a beautifully vibrant and balanced dish featuring herb-crusted chicken breast paired with a medley of roasted rainbow vegetables. The tender chicken is seasoned with aromatic herbs and spices, while the colorful vegetables add natural sweetness and crunch. A light drizzle of olive oil marries the flavors with a crisp sheet-pan finish that's easy to prepare and wonderfully satisfying.
INGREDIENTS
4 ounces Chicken Breast
0.5 medium Red Bell Pepper
0.5 medium Yellow Bell Pepper
1 small Zucchini
0.25 cup sliced Red Onion
0.5 medium Carrot
1 tablespoon Olive Oil
1 teaspoon Mixed Dried Herbs
0.5 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine mixed dried herbs, garlic powder, salt, and pepper.
Pat the chicken breast dry and rub evenly with the herb mixture.
Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot into bite-sized pieces.
Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper.
Arrange the chicken breast and vegetables on a sheet pan in a single layer.
Roast in the oven for 20-25 minutes until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender.
Optionally, broil for an additional 2-3 minutes for extra crispiness on the chicken and veggies.
Remove from the oven, plate, and serve immediately.