YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
A delightful dish featuring a succulent, herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is pan-seared to perfection with a golden, aromatic crust of rosemary and thyme, while the vegetables bring a burst of color and natural sweetness. Enjoy this balanced, satisfying meal that fits neatly into your nutritional goals.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 tablespoon Olive Oil
1/2 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides lightly with salt, pepper, dried rosemary, and dried thyme.
Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, place the seasoned chicken breast in the skillet.
Sear the chicken for about 5-6 minutes on each side until it develops a golden, herb-crusted exterior and reaches an internal temperature of 165°F.
Meanwhile, preheat your oven to 425°F. In a bowl, toss the chopped red bell pepper, sliced zucchini, and red onion with the remaining olive oil and a pinch of salt and pepper.
Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly caramelized.
Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.