YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables
Enjoy a balanced, one-pan meal featuring tender chicken breast infused with fresh lemon and aromatic herbs, paired with a medley of crispy roasted vegetables. This dish offers a delightful mix of savory, tangy, and herbaceous flavors along with a satisfying crunch from the perfectly roasted veggies.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 medium Red Bell Pepper
1 small Red Onion
1 tbsp Olive Oil
2 tbsp Lemon Juice
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
Place the chicken breast on one side of the sheet pan. Brush both sides of the chicken with half of the lemon herb mixture.
Chop the zucchini, red bell pepper, and red onion into uniform pieces. Spread them on the remaining side of the sheet pan.
Drizzle the rest of the lemon herb mixture over the vegetables and toss to coat evenly.
Place the sheet pan in the preheated oven. Roast for about 20-25 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is thoroughly cooked and the vegetables are tender and slightly crispy at the edges.
Remove from the oven, let rest for a few minutes, then serve warm.