YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and wholesome dinner featuring herb-crusted chicken breast paired with a medley of roasted rainbow vegetables. This sheet pan meal is as visually appealing as it is delicious, offering a delightful balance of savory chicken and crisp, colorful veggies that bring a burst of natural sweetness and texture in every bite.
INGREDIENTS
4 oz Chicken Breast
0.33 cup chopped Red Bell Pepper
0.33 cup sliced Zucchini
0.25 cup sliced Red Onion
0.5 cup Cherry Tomatoes
0.33 cup sliced Carrot
2 tbsp Whole Wheat Breadcrumbs
1 tsp Olive Oil
1 tbsp Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, mix the whole wheat breadcrumbs with the chopped fresh herbs. Season with a pinch of salt and pepper if desired.
Pat the chicken breast dry, then press the herb and breadcrumb mixture evenly over the top of the chicken to form a crust.
Arrange the chicken breast on the sheet pan. In a separate bowl, toss the red bell pepper, zucchini, red onion, cherry tomatoes, and carrot slices with olive oil, salt, and pepper.
Scatter the seasoned vegetables around the chicken on the sheet pan, ensuring even distribution.
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 caramelized.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.