YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish boasts a deliciously crisp herb exterior on a tender chicken that's seared to perfection, and a colorful mix of veggies lightly roasted with a splash of olive oil. It's a balanced, satisfying option that delights both in taste and nutrition.
INGREDIENTS
5 oz Chicken Breast
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Mixed Herbs
1 Garlic Clove
1 cup sliced Zucchini
1 medium Red Bell Pepper
1 cup Broccoli Florets
Salt and Pepper
PREPARATION
Pat the chicken breast dry and season with salt and pepper.
In a small bowl, mix the fresh herbs with minced garlic, and a drizzle of olive oil.
Coat the chicken breast evenly with the herb mixture.
Heat a skillet over medium-high heat and add the teaspoon of olive oil.
Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
Meanwhile, preheat your oven to 400°F and toss the zucchini, red bell pepper (sliced), and broccoli florets with a little olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
Plate the chicken with the roasted vegetables and serve immediately.