YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a vibrant plate of herb-crusted chicken paired with a medley of roasted vegetables for a satisfying and balanced meal. Tender, juicy chicken breast is seared to lock in flavor and moisture, while a colorful assortment of zucchini, red bell pepper, and carrot are roasted with a drizzle of olive oil and fresh herbs. The combination of aromatic rosemary and thyme elevates this dish, making it perfect for a nutritious dinner that not only nourishes but also delights the senses.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Zucchini
1 medium Red Bell Pepper
1 small Carrot
2 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides generously with salt, black pepper, freshly chopped rosemary, and thyme.
Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
While the chicken cooks, preheat your oven to 425°F. In a baking tray, combine the chopped zucchini, sliced red bell pepper, and chopped carrot. Drizzle with the remaining olive oil, add a pinch of salt, pepper, and extra rosemary and thyme if desired.
Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through for even cooking until they are tender and lightly caramelized.
Once the chicken is cooked and the vegetables are roasted, slice the chicken breast and plate it alongside the vegetables. Serve immediately.