YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful harmony of tender, herb-infused pan seared chicken paired with a vibrant medley of roasted vegetables. The chicken boasts a crisp, flavorful herb crust while the vegetables bring a touch of natural sweetness and charred perfection, ideal for a comforting yet nourishing meal.
INGREDIENTS
6 oz Chicken Breast
1/2 cup diced Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup chopped Red Onion
1 tsp Olive Oil
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, black pepper, dried thyme, dried oregano, and garlic powder.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
While the chicken is cooking, preheat your oven to 400°F and toss the red bell pepper, zucchini, and red onion with a splash of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.
Once done, slice the chicken and plate it alongside the roasted vegetables. Serve immediately.