YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Roasted Vegetables
Savor a perfectly roasted chicken breast seasoned with fresh herbs accompanied by a colorful medley of roasted vegetables. This dish features tender, juicy chicken with a crisp, flavorful crust paired with lightly caramelized zucchini, red bell peppers, and broccoli – a delightful balance of lean protein and wholesome veggies.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 cup Zucchini (90g)
1/2 cup Red Bell Pepper (75g)
1/2 cup Broccoli (45g)
1 tsp Olive Oil (5g)
1 tsp Mixed Herbs
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry with paper towels.
Season the chicken breast evenly with mixed herbs, salt, and pepper.
Chop zucchini, red bell pepper, and broccoli into bite-sized pieces.
Toss the vegetables with olive oil, a pinch of salt, and extra herbs if desired.
Place the seasoned chicken breast on a baking tray lined with parchment paper and nestle the vegetables around it.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight browning.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.