YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a savory and vibrant dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted vegetables. Perfectly seasoned and pan-seared to achieve a delightful crisp on the outside while staying juicy inside, this meal offers a wonderful balance of lean protein and fresh, seasonal produce that complements your nutritious lifestyle.
INGREDIENTS
175 grams Chicken Breast
1 cup Mixed Vegetables (approx. 150 grams)
1 tablespoon Whole Wheat Breadcrumbs
1 teaspoon Olive Oil
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
0.5 teaspoon Black Pepper
0.5 teaspoon Salt
PREPARATION
Pat the chicken breast dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs, dried thyme, dried rosemary, black pepper, and salt.
Lightly coat the chicken with olive oil, then press the breadcrumb mixture onto both sides of the chicken, ensuring an even, light crust.
Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side or until a golden crust forms and the chicken reaches an internal temperature of 165°F.
While the chicken cooks, preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired. Spread them on a baking sheet in a single layer.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.
Once the chicken is cooked through and the vegetables are roasted, plate the chicken alongside the roasted vegetables and serve immediately.