YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Mediterranean Vegetables
A vibrant medley featuring herb-infused, roasted chicken paired with a colorful mix of Mediterranean vegetables. The tender chicken breast is complemented by sweet red bell peppers, zucchini, red onions, and cherry tomatoes, all lightly dressed in olive oil and aromatic herbs, creating a wholesome and satisfying meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast, skinless
1 cup Red Bell Pepper (chopped)
1 cup Zucchini (sliced)
1/2 cup Red Onion (sliced)
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
Herbs and Spices (Rosemary, Thyme, Garlic, Salt, Pepper)
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine chopped rosemary, thyme, minced garlic, salt, and pepper.
Rub the 4 oz chicken breast with the herb mixture.
On a baking sheet, arrange the herb-coated chicken and surround it with chopped red bell pepper, sliced zucchini, red onion, and cherry tomatoes.
Drizzle the vegetables and chicken lightly with olive oil.
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.