YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the bright flavors of this sheet pan dinner featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The vibrant bell peppers, zucchini, red onion, and cherry tomatoes are roasted with a drizzle of olive oil and fragrant dried herbs, creating a delightful harmony of taste and texture that will satisfy your palate and fuel your day.
INGREDIENTS
5 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 cup Cherry Tomatoes (approx. 5-6 tomatoes)
1 tsp Olive Oil
1/2 tsp Dried Mixed Herbs
PREPARATION
Preheat your oven to 425°F.
Prepare the chicken breast by patting it dry with paper towels. Season it evenly with salt, pepper, and half of the dried mixed herbs.
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes if desired.
On a large sheet pan, toss the chopped vegetables with olive oil and the remaining dried herbs, ensuring they are evenly coated.
Place the seasoned chicken breast on the sheet pan amidst the vegetables.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted rainbow vegetables.