YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a beautifully pan-seared chicken breast with a fragrant herb crust, perfectly paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying mix of textures and flavors, from the crispy, seasoned exterior of the chicken to the tender, caramelized veggies.
INGREDIENTS
6 oz Chicken Breast
1 cup Mixed Vegetables
1.5 tsp Olive Oil
Fresh Herbs and Spices
PREPARATION
Pat the chicken breast dry with a paper towel and season generously with salt, pepper, minced garlic, and chopped fresh rosemary and thyme.
Preheat a skillet over medium-high heat with 1.5 teaspoons of olive oil.
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, allowing the herb crust to form and the chicken to cook through.
Meanwhile, in a separate bowl, toss the mixed vegetables with a pinch of salt, pepper, and additional herbs if desired.
For added texture, you can roast the vegetables in a preheated oven at 400°F for 15 minutes or sauté them lightly in a pan until tender.
Once the chicken is cooked (internal temperature of 165°F), plate it alongside the roasted vegetables and garnish with a sprinkle of fresh herbs.
Serve immediately and enjoy your balanced, flavorful meal.