YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the succulent flavors of herb-crusted chicken paired with a vibrant medley of roasted vegetables. The chicken is pan seared to lock in its juices and covered in a fragrant blend of herbs, while the vegetables are roasted to perfection with a drizzle of olive oil, creating a light yet satisfying dish.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Broccoli
1 medium Bell Pepper (sliced)
1 small Zucchini (sliced)
1 tbsp Olive Oil
1 tsp Mixed Herbs (Rosemary and Thyme)
Salt and Black Pepper
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, and the mixed herbs.
Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms and the chicken is cooked through. Remove and let rest.
Preheat the oven to 425°F (220°C). Toss the chopped broccoli, sliced bell pepper, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly charred at the edges.
Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve immediately.