YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a vibrant and healthy meal featuring tender pan-seared chicken breast encrusted with a fragrant blend of herbs, perfectly paired with a colorful medley of roasted broccoli and red bell pepper. This dish offers a delightful balance of flavors and textures, ensuring a satisfying and nourishing experience.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Broccoli florets
1/2 cup Red Bell Pepper slices
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs on both sides.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
While the chicken is cooking, preheat the oven to 425°F for the vegetables.
Toss the broccoli florets and red bell pepper slices with a small drizzle of olive oil, a pinch of salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 10-12 minutes or until they are tender and slightly charred.
Slice the chicken if desired and serve alongside the roasted vegetables.