YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the flavors of this herb-infused chicken paired with a vibrant medley of roasted vegetables. The chicken is pan-seared to a golden crisp with a fragrant herb crust, while the vegetables are tender and perfectly roasted, making for a balanced and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1/4 cup Red Onion
1 tsp Olive Oil
2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)
1 clove Garlic
Salt & Pepper
PREPARATION
Pat the chicken breast dry and lightly score the surface.
In a small bowl, combine the chopped fresh herbs, minced garlic, salt, and pepper.
Press the herb mixture onto both sides of the chicken breast to form a crust.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the chicken in the skillet and sear each side for about 3-4 minutes until golden brown. Reduce heat if needed and continue cooking until the chicken reaches an internal temperature of 165°F.
While the chicken is cooking, preheat your oven to 425°F.
Slice the zucchini, red bell pepper, and red onion. Toss them with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.
Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.
Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.