YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and nourishing one-pan dinner featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish delivers robust flavors from fresh herbs and a hint of olive oil, making it as delightful to look at as it is to taste.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 cup Zucchini slices
1/2 cup Red Onion slices
1 medium Carrot
1 tbsp Olive Oil
1 tsp Mixed Dried Herbs
1 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the mixed dried herbs, garlic powder, salt, and black pepper.
Pat the chicken breast dry and rub evenly with half of the herb mixture.
Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces, then toss them in olive oil and the remaining herb mixture, ensuring an even coating.
Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.
Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the vibrant roasted vegetables.