YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, healthful dinner featuring succulent herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This sheet pan meal bursts with freshness, balancing aromatic herbs and the natural sweetness of bell peppers and zucchini for a satisfying and clean eating experience.
INGREDIENTS
6 oz Chicken Breast (cooked, roasted)
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1/2 small Red Onion
2 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and season both sides with salt, pepper, and garlic powder. Gently press chopped rosemary and thyme onto the surface to create a herb crust.
Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.
Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it. Drizzle the olive oil over the vegetables and toss them lightly to coat evenly.
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 with slightly charred edges.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.