YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Crispy Vegetables
A vibrant and healthy sheet pan dinner featuring tender roasted chicken paired with a medley of crisp vegetables. Aromatic herbs and a touch of olive oil enhance the natural flavors, making this a balanced meal perfect for any time of day.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 medium Carrot
1 medium Red Bell Pepper
1 tbsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the chicken breast by patting it dry with paper towels. Season both sides with salt, pepper, and mixed dried herbs.
Chop the broccoli into florets, slice the carrot into rounds or sticks, and cut the red bell pepper into strips.
On a large sheet pan, arrange the chicken breast in the center and surround it with the prepared vegetables.
Drizzle olive oil over the chicken and vegetables, ensuring an even coating. Toss the vegetables gently to combine the oil and herbs.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly crispy.
Remove from the oven and let the dish rest for a few minutes before serving.