YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the vibrant flavors of this herb-crusted chicken paired with a beautiful medley of roasted rainbow vegetables. The tender, juicy chicken is seasoned with a fresh blend of herbs, while the colorful vegetables add a delightful crunch and natural sweetness. This balanced plate is perfect for any meal time, offering a harmonious mix of textures and tastes that will brighten your day.
INGREDIENTS
6 oz Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup sliced Yellow Squash
1/2 cup Cherry Tomatoes
1/4 cup sliced Red Onion
1 tsp Olive Oil
1 oz Crumbled Feta Cheese
1 tbsp Fresh Mixed Herbs
1 tsp Dried Thyme
1 tsp Dried Rosemary
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the fresh mixed herbs, dried thyme, dried rosemary, salt, and pepper. Rub half of this herb mix over the chicken breast.
Place the chicken breast in the center of the sheet pan.
In a large bowl, toss the red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion with olive oil and the remaining herb mix. Season with a pinch of salt and pepper.
Arrange the vegetables around the chicken on the sheet pan.
Bake in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
Remove from the oven and sprinkle the crumbled feta cheese over the roasted vegetables. Let the dish rest for a few minutes before serving.