YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and healthy dish featuring juicy herb-crusted chicken paired with a colorful medley of roasted bell pepper, zucchini, and red onion. This one-pan meal bursts with aromatic herbs and a light olive oil drizzle, making it a perfect, balanced, and satisfying option for any meal.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Zucchini
1/4 portion Red Onion
1 tsp Extra Virgin Olive Oil
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and coat evenly with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.
Cut the red bell pepper, zucchini, and red onion into evenly sized pieces for uniform roasting.
Place the seasoned chicken breast and vegetables on the sheet pan. Drizzle the olive oil over the vegetables and toss lightly to coat.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve with the roasted vegetables.