YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this colorful, nutrient-packed dish featuring tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. The golden, oven-roasted chicken is accented with aromatic herbs and a light sprinkle of whole wheat panko breadcrumbs, while the vegetables develop a sweet, roasted flavor. A drizzle of olive oil ties everything together, making this meal perfectly balanced for a healthy lifestyle.
INGREDIENTS
5 oz Chicken Breast
0.25 cup Whole Wheat Panko Breadcrumbs
0.5 tbsp Mixed Dried Herbs
1.5 tbsp Olive Oil
1 cup Cherry Tomatoes
1 cup Sliced Zucchini
1 cup Chopped Bell Pepper
0.5 cup Sliced Red Onion
PREPARATION
Preheat oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the whole wheat panko breadcrumbs, mixed dried herbs, and a drizzle (about 0.5 tbsp) of olive oil. Mix until well combined.
Pat the 5 oz chicken breast dry and coat it evenly with the herb and breadcrumb mixture.
Place the coated chicken breast on one side of the prepared sheet pan.
In a separate bowl, combine the cherry tomatoes, sliced zucchini, chopped bell pepper, and red onion. Drizzle with the remaining olive oil and toss to coat evenly.
Arrange the vegetables in a single layer on the sheet pan next to 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 charred around the edges.
Remove from oven and let rest for a few minutes before serving.