YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Crispy Vegetables
Savor a wholesome dish featuring tender, roasted chicken breast accompanied by a vibrant medley of crisp vegetables. The perfectly seasoned chicken and caramelized peppers, zucchini, and red onion create a satisfying balance of flavors and textures, all prepared simply on one sheet pan for easy cleanup.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Zucchini
1 small Red Onion
1 tbsp Olive Oil
Pinch of Salt
Dash of Black Pepper
Dash of Dried Rosemary
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.
Place the vegetables in a large bowl. Drizzle with olive oil and season with salt, black pepper, and dried rosemary. Toss to coat evenly.
Arrange the seasoned vegetables on the prepared baking sheet, creating space for the chicken breast.
Place the chicken breast on the same sheet pan. Lightly season the chicken with an additional pinch of salt and pepper, if desired.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.