YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Enjoy a vibrant, balanced meal of herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken breast is elevated with a fragrant blend of herbs and spices while the doubled rainbow vegetables offer a satisfying crunch and natural sweetness, all roasted to perfection on a single sheet pan for easy cleanup.
INGREDIENTS
4 oz Chicken Breast (113g)
150g Red Bell Pepper
150g Yellow Bell Pepper
150g Zucchini
60g Red Onion
60g Carrot
1 tsp Olive Oil
Herb Seasoning, Garlic Powder, Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Place the chicken breast in the center of the pan. Drizzle with a small amount of olive oil and season generously with salt, pepper, garlic powder, and your mix of fresh herb seasoning.
Cut the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot into even pieces. Toss them in a bowl with the remaining olive oil and a pinch of salt and pepper.
Spread the vegetables around the chicken on the sheet pan in a single layer to ensure even roasting.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with slight browning on the edges.
Remove from the oven and let rest for a couple of minutes before slicing the chicken and serving alongside the roasted vegetables.