YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor this vibrant dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs and whole wheat breadcrumbs, paired with a medley of roasted broccoli and carrots tossed in a hint of olive oil. A balanced, flavorful meal ideal for a nutritious dinner.
INGREDIENTS
5 ounces Chicken Breast
1 cup Broccoli
0.5 cup Carrots
1 teaspoon Olive Oil
0.25 cup Whole Wheat Breadcrumbs
Herbs & Spices to taste
PREPARATION
Pat the chicken breast dry and season with salt, pepper, and a mix of dried thyme, rosemary, and garlic powder.
Press the chicken lightly into the whole wheat breadcrumbs to form a crust on both sides.
Heat a non-stick skillet over medium-high heat and add olive oil.
Place the chicken in the skillet and pan-sear for about 4-5 minutes on each side until golden and cooked through.
Preheat the oven to 425°F. Toss the broccoli and carrots with a dash of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 12-15 minutes, stirring halfway through, until tender and slightly charred.
Serve the herb-crusted chicken alongside the roasted vegetables for a balanced, nutritious meal.