YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful flavors of pan-seared chicken, perfectly seasoned with a fragrant blend of herbs and spices, paired with a colorful medley of roasted vegetables. This dish delivers a balanced mix of lean protein and fresh veggies, making it a satisfying choice for a wholesome meal.
INGREDIENTS
5 ounces Chicken Breast (cooked, roasted)
1 cup chopped Broccoli
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Zucchini
1 teaspoon Olive Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season generously with salt, pepper, garlic powder, dried thyme, and dried rosemary.
Heat a non-stick skillet over medium heat and add a teaspoon of olive oil.
Place the seasoned chicken breast in the skillet and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken cooks, preheat your oven to 400°F for the vegetables.
Toss the broccoli, red bell pepper, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.
Slice the pan-seared chicken and serve it alongside the roasted vegetables for a balanced, flavorful meal.