YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
A deliciously crisp pan-seared chicken breast encrusted with a medley of fresh herbs, paired with a colorful array of roasted vegetables. Perfectly balanced for a satisfying meal that is both wholesome and flavorful.
INGREDIENTS
6 oz Chicken Breast
1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)
0.5 tbsp Olive Oil
2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides lightly with salt and pepper.
In a small bowl, mix chopped fresh herbs and minced garlic. Press the herb mixture onto the surface of the chicken to form a crust.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.
Meanwhile, toss the mixed vegetables with a pinch of salt and pepper. If desired, lightly drizzle with a tiny amount of olive oil and mix well.
Roast the vegetables in an oven preheated to 400°F (200°C) for about 10-12 minutes until tender and slightly caramelized, or sauté them in a separate pan.
Plate the pan-seared chicken with a generous serving of roasted vegetables. Serve immediately.