YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy this flavorful dinner featuring a succulent, herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. The aromatic blend of rosemary, thyme, and lemon zest perfectly enhances the natural sweetness of the bell peppers, zucchini, red onion, and carrot, making every bite a wholesome delight.
INGREDIENTS
6 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 small Carrot
1 tbsp Olive Oil
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/4 tsp Garlic Powder
Zest of 1/2 Lemon
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and rub it with lemon zest, dried thyme, dried rosemary, garlic powder, salt, and pepper.
Chop the red and yellow bell peppers, zucchini, red onion, and carrot into bite-sized pieces.
In a large bowl, toss the chopped vegetables with olive oil, a pinch of salt, and pepper until evenly coated.
Place the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.
Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven, let it rest for a few minutes, slice the chicken if desired, and serve warm.