YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Bell Peppers
Savor the simplicity of this delicious and colorful sheet pan meal. Tender roasted chicken breast pairs beautifully with vibrant red and yellow bell peppers, all lightly coated in olive oil and aromatic garlic, offering a wholesome balance of lean protein and crisp, roasted vegetables.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 tbsp Olive Oil
2 cloves Garlic
0.5 tsp Salt
0.25 tsp Black Pepper
0.5 tsp Paprika
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
Trim any excess fat from the chicken breast and slice it into even pieces if desired for quicker cooking.
Cut the red and yellow bell peppers into strips or chunks, ensuring uniform sizes for even roasting.
In a large bowl, combine the olive oil, minced garlic, salt, black pepper, and paprika. Toss the chicken and bell peppers in this mixture until evenly coated.
Arrange the chicken and vegetables on the prepared sheet pan in a single layer, making sure there's space between pieces for proper roasting.
Roast in the oven for 20-25 minutes, turning the ingredients halfway through to ensure even browning and cooking.
Check that the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
Remove from the oven, let rest for a couple of minutes, and serve warm.