YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables
Enjoy a vibrant and satisfying meal featuring tender lemon herb chicken breast paired with a medley of crispy roasted vegetables. Bright notes of lemon and aromatic herbs elevate this dish into a delicious, healthful plate perfect for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 small Zucchini
1/4 Red Onion
1 small Carrot
1.5 tsp Olive Oil
1/2 Lemon
2 cloves Garlic
3 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, chopped thyme and rosemary, salt, and black pepper to create the marinade.
Place the chicken breast on the sheet pan and brush both sides with the lemon herb marinade.
Chop the red bell pepper, zucchini, red onion, and carrot into similarly sized pieces for even roasting. Toss them in the remaining marinade.
Arrange the vegetables around the chicken on the sheet pan in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.
Remove from the oven, let rest for a few minutes, then serve warm for a healthy, vibrant meal.