YOUR SOLIN GENERATED RECIPE
Garlic Roasted Chicken and Crispy Vegetable Sticks
Savor the delightful harmony of succulent garlic roasted chicken paired with crispy, lightly seasoned vegetable sticks. This dish delivers a satisfying balance of protein and vibrant veggie crunch, making it a perfect meal at any time of the day.
INGREDIENTS
6 oz Chicken Breast, skinless
1 medium Carrot
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1 tbsp Olive Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, mix the olive oil, minced garlic, salt, and pepper.
Coat the chicken breast with half of the garlic olive oil mixture, ensuring it's well-covered. Set aside to marinate briefly.
Cut the carrot into sticks, slice the red bell pepper into strips, and cut the zucchini into similar-sized sticks.
Toss the vegetable sticks in the remaining olive oil mixture with a pinch of salt and pepper.
Place the seasoned chicken breast on a baking tray and roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F (74°C).
About halfway through, add the vegetable sticks to the tray or use a separate tray and roast for roughly 15 minutes until they are tender and slightly crispy.
Remove the chicken and vegetables from the oven, let the chicken rest for a few minutes, then slice and serve alongside the crispy vegetable sticks.