YOUR SOLIN GENERATED RECIPE
Herb-Baked Chicken Breast with Roasted Squash and Onion
Herb-rubbed chicken breast roasted alongside butternut squash, red onion, and broccoli until the vegetables are tender and perfectly caramelized.
INGREDIENTS
7 oz Chicken Breast
1 cup cubed Butternut Squash
0.5 cup sliced Red Onion
1 cup Broccoli florets
1 tbsp Extra Virgin Olive Oil
0.5 tsp Dried Thyme
0.5 tsp Dried Rosemary
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel the butternut squash and cut it into 1-inch cubes, then thinly slice the red onion and break the broccoli into bite-sized florets.
Spread the squash, onion, and broccoli across the prepared baking sheet and drizzle with half of the olive oil and a pinch of sea salt.
Pat the chicken breast dry with a paper towel and rub it with the remaining olive oil, dried thyme, dried rosemary, and black pepper.
Clear a space in the center of the sheet pan and place the chicken breast directly on the pan, surrounded by the vegetables.
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the squash is fork-tender.
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.