YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Potato and Chicken Sheet Pan Dinner
Enjoy a vibrant sheet pan dinner featuring succulent herb-seasoned chicken breast paired with crispy roasted potatoes and sweet red bell pepper. The aromatic blend of rosemary, thyme, and garlic elevates this simple yet satisfying meal, perfect for a balanced dinner that leaves you feeling nourished and energized.
INGREDIENTS
5 ounces Chicken Breast
1 medium Potato
1 teaspoon Olive Oil
1/2 medium Red Bell Pepper
1/2 tablespoon Fresh Rosemary
1/2 tablespoon Fresh Thyme
1/2 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.
Cut the potato into small cubes or thin slices for faster roasting. Slice the red bell pepper into strips.
Place the chicken breast, potato pieces, and red bell pepper on the sheet pan.
Drizzle the olive oil over the ingredients. Sprinkle the fresh rosemary, thyme, garlic powder, salt, and black pepper evenly over everything.
Toss gently to coat the ingredients in the herbs and olive oil ensuring an even distribution of seasonings.
Roast in the oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender and crisp.
Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy herb-roasted dinner!