YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a delicious herb-crusted chicken breast, perfectly pan-seared to lock in moisture and flavor, and paired with a vibrant medley of roasted bell pepper, zucchini, and broccoli. A balanced dish with a wonderful mix of textures and aromas to delight your palate.
INGREDIENTS
5 oz Chicken Breast
1 tbsp Extra Virgin Olive Oil
1/2 medium Bell Pepper
1/2 medium Zucchini
1/2 cup chopped Broccoli
1 tsp Herb Mix (Thyme, Rosemary, Oregano)
1/2 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and the herb mix.
Heat the olive oil in a skillet over medium-high heat.
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.
Preheat the oven to 400°F. Meanwhile, chop the bell pepper, zucchini, and broccoli into uniform pieces.
Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them on a baking sheet.
Roast the vegetables in the oven for 12-15 minutes until tender yet crisp.
Slice the chicken breast and serve together with the roasted vegetables.