YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Enjoy a vibrant medley of herb-infused roasted chicken paired with a colorful assortment of vegetables. This recipe features tender chicken breast, crisp roasted broccoli, carrots, red bell peppers, and zucchini, all lightly tossed in olive oil and fresh herbs. It’s a wholesome, balanced meal perfect for a nourishing dinner.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Broccoli
0.5 cup Carrot
0.5 cup Red Bell Pepper
0.5 cup Zucchini
1 tsp Olive Oil
1 tsp Mixed Herbs
PREPARATION
Preheat your oven to 425°F.
Thinly slice the red bell pepper, zucchini, and carrots. Break apart broccoli into bite-sized florets.
In a large bowl, toss the vegetables with olive oil and mixed herbs. Season with a pinch of salt and pepper if desired.
Place the vegetables onto a sheet pan in a single layer.
Place the chicken breast on the sheet pan alongside the vegetables. For extra flavor, lightly pat the chicken dry and sprinkle some additional herbs if desired.
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
Remove from the oven and allow the dish to rest for a few minutes before serving.