YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the crisp, flavorful herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish offers a delightful blend of tender, seared chicken and caramelized veggies, finished with a hint of garlic and fresh herbs, creating a wholesome and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 tsp Olive Oil
1 medium Red Bell Pepper
1 cup sliced Zucchini
2 cloves Garlic
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
Salt & Black Pepper to taste
PREPARATION
Pat the chicken breast dry with paper towels, then season both sides with salt, black pepper, and a blend of chopped rosemary and thyme.
Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a crisp, herb crust forms and the internal temperature reaches 165°F.
While the chicken is cooking, preheat your oven to 425°F. Toss the sliced red bell pepper, zucchini, and garlic cloves in the remaining 1 tsp olive oil with a pinch of 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.
Once the chicken is done, let it rest briefly before slicing. Plate the sliced chicken alongside the roasted vegetables and serve immediately.