YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant and delicious sheet pan dinner featuring succulent herb-crusted chicken paired with a medley of roasted rainbow vegetables. This colorful dish offers a balance of lean protein, fresh produce, and aromatic herbs, making it a satisfying meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Zucchini
1 small Red Onion
1/2 cup Cherry Tomatoes
1 tbsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry with a paper towel. Rub it lightly with half of the olive oil, sprinkle with mixed dried herbs, salt, and pepper.
Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Leave the cherry tomatoes whole.
Place all the vegetables on the sheet pan. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper. Toss them gently to ensure even coating.
Nestle the seasoned chicken breast among the vegetables on the pan.
Roast everything 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 the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.