YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant sheet pan meal featuring tender, herb-infused chicken paired with a colorful medley of roasted vegetables. The chicken is lightly coated in a fragrant blend of Italian herbs, garlic, and a touch of olive oil, while the vegetables offer a refreshing crunch and sweetness when roasted to perfection.
INGREDIENTS
5 oz Chicken Breast
1 tsp Olive Oil (for herb crust)
1 tbsp Olive Oil (for vegetables)
0.5 medium Red Bell Pepper
0.5 medium Yellow Bell Pepper
0.5 cup Zucchini
0.25 medium Red Onion
0.5 cup Broccoli Florets
1 tsp Italian Herb Seasoning
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
In a small bowl, mix the 1 teaspoon of olive oil with Italian herb seasoning, garlic powder, salt, and pepper to create the herb crust mixture.
Pat the chicken breast dry and brush it evenly on both sides with the herb mixture.
Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, thinly slice the red onion, and separate the broccoli into small florets.
Place the seasoned chicken breast in the center of the sheet pan and scatter the prepared vegetables around it.
Drizzle 1 tablespoon of olive oil over the vegetables and toss gently to ensure even coating with oil and seasoning.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
Remove from the oven, let rest for a few minutes, and serve warm.