YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the vibrant flavors of tender, herb-infused chicken paired with a colorful medley of roasted vegetables. This dish brings a delightful mix of savory herbs and caramelized veggies, offering a balanced and wholesome meal perfect for any time of day.
INGREDIENTS
6 oz Chicken Breast
1 cup sliced Zucchini
1 cup chopped Red Bell Pepper
1 cup sliced Yellow Squash
1/2 medium Red Onion
1 cup Cherry Tomatoes
1 tbsp Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry and season it with a pinch of salt and black pepper.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary leaves (from the sprigs), and thyme leaves. Brush this herb mixture evenly over the chicken.
On the sheet pan, arrange the chicken breast in the center. Surround it with zucchini, red bell pepper, yellow squash, red onion slices, and cherry tomatoes.
Drizzle any remaining herb oil over the vegetables, then season them lightly with salt and pepper.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
Remove from the oven and let rest for a few minutes before serving. Enjoy the vibrant, herb-crusted chicken paired with your colorful roasted vegetables.