YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy this colorful and delicious sheet pan meal featuring tender herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. Perfectly seasoned and simple to prepare, it offers a delightful combination of flavors and textures in every bite.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 Zucchini
1/4 Red Onion
1/2 cup Cherry Tomatoes
1 tbsp Olive Oil
Mixed Herbs & Spices (to taste)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast on the pan. Drizzle half of the olive oil over it and season generously with rosemary, thyme, salt, and pepper to form a crust.
Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, thinly slice the red onion, and halve the cherry tomatoes.
In a bowl, toss the vegetables with the remaining olive oil, additional herbs, and a pinch of salt and pepper.
Spread the vegetables around the chicken on the sheet pan ensuring a single layer for even roasting.
Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Let rest for a few minutes before serving. Enjoy your vibrant, balanced sheet pan meal!