YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables
Enjoy a beautifully simple sheet pan meal featuring tender, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The vibrant red bell pepper, zucchini, red onion, and cherry tomatoes come together with aromatic rosemary and thyme for a burst of flavor in every bite.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
0.5 medium Zucchini
0.5 medium Red Onion
0.5 cup Cherry Tomatoes
2 tsp Olive Oil
1 tsp Dried Rosemary
1 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone mat.
Trim any excess fat from the chicken breast and place it in the center of the sheet pan.
Wash and cut the red bell pepper into strips, slice the zucchini into half-moons, cut the red onion into wedges, and halve the cherry tomatoes. Arrange all the vegetables around the chicken.
Drizzle olive oil evenly over the chicken and vegetables. Sprinkle the dried rosemary, dried thyme, salt, and black pepper over the entire pan.
Toss the vegetables gently to ensure they are evenly coated with oil and herbs.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with slight charred edges.
Remove from the oven, let rest for a few minutes, and then serve warm.