YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a wholesome and vibrant meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of herbs elevates the juicy chicken, while the mix of red bell pepper, zucchini, carrot, and red onion brings a fresh crunch and natural sweetness. Finished with a drizzle of olive oil and a side of quinoa for extra texture, this dish perfectly balances flavor and nourishment.
INGREDIENTS
150 grams Chicken Breast
75 grams Red Bell Pepper
65 grams Zucchini
1 medium Carrot (approx 61 grams)
40 grams Red Onion
1 tablespoon Olive Oil
1/2 cup Cooked Quinoa
1 teaspoon Dried Italian Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, sliced zucchini, carrot cut into sticks, and red onion wedges.
Drizzle olive oil over the chicken and vegetables, then sprinkle with dried Italian herbs, salt, and pepper.
Toss the vegetables gently to coat them evenly in the seasoning and oil.
Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.
Once everything is cooked, serve the herb-crusted chicken with the roasted vegetables on a plate alongside a serving of cooked quinoa.
Enjoy your nutrient-packed, flavorful meal!