YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken and Roasted Vegetables
Oven-roasted chicken breast and vibrant bell peppers tossed with zucchini and red onion, served over fluffy quinoa for a satisfyingly charred and wholesome meal.
INGREDIENTS
5.5 oz Chicken breast
0.5 cup Red bell pepper
0.5 cup Yellow bell pepper
0.5 cup Green bell pepper
0.5 cup Courgette
0.25 cup Red onion
0.5 cup Cooked quinoa
0.5 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Dice the chicken breast into 1-inch cubes and chop the peppers, courgette, and red onion into similar bite-sized pieces.
In a large bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken and vegetables to the bowl and toss until everything is evenly coated with the herb oil.
Spread the mixture in a single layer across the prepared sheet pan, ensuring nothing is overcrowded to allow for proper browning.
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
While roasting, warm the pre-cooked quinoa in a small saucepan or microwave.
Remove the pan from the oven, drizzle the lemon juice over the chicken and vegetables, and serve immediately over the bed of quinoa.