YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a savory and well-balanced meal featuring a juicy herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish delivers a rich blend of aromatic herbs and a satisfying crunch from the vegetables, making it a delightful option for a nutritious dinner.
INGREDIENTS
6 oz Chicken Breast
1/2 cup diced Red Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
1 tbsp Olive Oil
1 tbsp Fresh Herbs (Rosemary & Thyme), chopped
1 clove Garlic, minced
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.
Heat half of the olive oil in a pan over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until golden brown, then reduce heat to medium and cook until the chicken reaches an internal temperature of 165°F, about 6-8 additional minutes.
Preheat your oven to 425°F. In a mixing bowl, toss together the red bell pepper, zucchini, red onion, minced garlic, a drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.
Slice the cooked chicken and serve over the roasted vegetables for a balanced and flavorful meal.