YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor this vibrant, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken breast is seasoned with fragrant herbs and spices, while the sweet bell peppers, zucchini, red onion, and broccoli add a burst of color and flavor. This beautifully balanced dish is roasted on a single sheet pan for easy cleanup and is perfect for a wholesome, nutrient-packed meal.
INGREDIENTS
5 oz Chicken Breast
½ medium Red Bell Pepper
½ medium Zucchini
¼ medium Red Onion
½ cup Broccoli Florets
1 tsp Extra Virgin Olive Oil
Herbs and Spices Mix to taste
PREPARATION
Preheat the sheet pan in the oven to 425°F.
In a small bowl, combine your choice of chopped fresh herbs (such as rosemary, thyme, and parsley) with a pinch of salt, pepper, and any additional dried spices you like.
Pat the chicken breast dry and rub the herb and spice mixture evenly over the surface.
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and combine with the broccoli florets in a large bowl.
Drizzle the vegetables with extra virgin olive oil and toss to coat evenly. Season lightly with salt and pepper.
Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, then serve immediately.