YOUR SOLIN GENERATED RECIPE
Sheet Pan Spiced Chicken with Roasted Vegetables
Savor tender spiced chicken breast partnered with a vibrant medley of roasted vegetables including red bell pepper, zucchini, red onion, and sweet potato cubes, all drizzled with a hint of olive oil and zesty lemon for an easy, one-pan dinner bursting with flavor.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1/4 cup Red Onion
1/2 cup Sweet Potato cubes
1 tsp Olive Oil
1/2 tbsp Extra Olive Oil
1/2 Lemon (juiced)
1 tsp Ground Cumin
1 tsp Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine olive oil, extra olive oil, lemon juice, cumin, paprika, salt, and pepper to form a marinade.
Place the chicken breast on the sheet pan and brush half of the marinade over it.
Toss the red bell pepper, zucchini, red onion, and sweet potato cubes in the remaining marinade until evenly coated.
Arrange the vegetables around the chicken on the pan ensuring even spacing.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
If desired, broil for an additional 2-3 minutes for a crispy finish on the vegetables.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.