YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Roasted Vegetables
Savor a perfectly roasted chicken breast paired with a vibrant medley of crispy vegetables, all seasoned with fresh herbs and a drizzle of olive oil. This dish offers a balanced mix of protein and nutritious veggies, making it a satisfying meal for any time of day.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli
1 medium Red Bell Pepper
1/4 Red Onion
1 tbsp Olive Oil
2 cloves Garlic
1 tbsp Mixed Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
In a small bowl, combine minced garlic, mixed fresh herbs, olive oil, salt, and pepper.
Rub the chicken breast evenly with half of the herb mixture.
Chop broccoli into florets, slice the red bell pepper into strips, and cut the red onion into wedges.
Toss the vegetables with the remaining herb mixture until evenly coated.
Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.
Roast in the preheated oven for about 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are tender and slightly crispy.
Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.