YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan BBQ Chicken with Roasted Vegetables
Savor the delightful balance of tangy BBQ chicken and oven-roasted, caramelized vegetables all on one sheet pan. This dish offers a satisfying crunch and juicy chicken paired with vibrant, roasted veggies for a meal that’s both hearty and beautifully simple.
INGREDIENTS
5 oz Chicken Breast
0.5 cup Bell Pepper
0.5 cup Zucchini
0.25 cup Red Onion
0.5 cup Cherry Tomatoes
1 tbsp BBQ Sauce
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, coat the chicken breast with BBQ sauce, ensuring all surfaces are evenly covered.
Chop the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and arrange them around the chicken on the sheet pan.
Drizzle olive oil over the vegetables and season with salt and pepper to taste.
Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, stirring the veggies halfway through for even cooking.
Remove from the oven once the edges of the chicken are crispy and the vegetables are nicely roasted.
Serve immediately and enjoy your balanced, savory meal.