YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a colorful, wholesome meal featuring tender herb-crusted chicken breast paired with an assortment of roasted rainbow vegetables and a side of fluffy quinoa. The aromatic herbs and olive oil elevate the natural flavors while keeping the dish balanced and satisfying.
INGREDIENTS
6 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
1.5 tbsp Extra Virgin Olive Oil
1/2 cup Cooked Quinoa
1 tsp Dried Italian Herbs
1 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 coat it with dried Italian herbs, garlic powder, salt, and pepper.
Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and place them in a large bowl.
Drizzle the vegetables with extra virgin olive oil, and season with a pinch of salt and pepper. Toss well to ensure even coating.
Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it.
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.
Meanwhile, if not pre-cooked, prepare the quinoa according to package instructions.
Serve the herb-crusted chicken alongside a serving of quinoa and the roasted rainbow vegetables.