YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Enjoy a vibrant medley of flavors with our Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables. Tender chicken breast is infused with zesty lemon and aromatic herbs, perfectly complemented by a colorful mix of roasted zucchini, red bell pepper, and red onion. This balanced, easy-to-make dish is ideal for a wholesome dinner that satisfies your body and delights your palate.
INGREDIENTS
5 oz Chicken Breast
1 medium Zucchini
1 medium Red Bell Pepper
Half medium Red Onion
Half a Lemon
1 tbsp Olive Oil
2 cloves Garlic
0.5 tsp Dried Oregano
0.5 tsp Dried Thyme
Pinch Salt
Pinch Black Pepper
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, dried oregano, dried thyme, salt, and black pepper.
Place the chicken breast on the sheet pan and brush it generously with the lemon herb mixture.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.
Drizzle any remaining herb mixture over the vegetables and toss gently to coat evenly.
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crisp edges.
Remove from oven, let rest for a few minutes, and serve warm.