YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a perfectly pan-seared chicken breast with a flavorful herb crust, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. This dish offers a harmonious blend of savory, fresh, and subtly sweet flavors, providing a balanced, satisfying meal for any time of day.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 medium Red Bell Pepper
1/4 Red Onion
2 tsp Olive Oil
1 tbsp Mixed Fresh Herbs
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.
Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Sear the chicken breast for about 4-5 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. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.
Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and a sprinkle of your favorite herbs.
Spread the vegetables on a lined baking sheet and roast in the preheated oven for 15-18 minutes until tender and slightly caramelized.
Slice the seared chicken breast and serve alongside the roasted vegetables for a balanced and flavorful meal.