YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the vibrant flavors of tender pan-seared chicken encrusted with aromatic herbs paired with a medley of roasted vegetables. This dish marries juicy, protein-packed chicken with the natural sweetness of carrots, broccoli, and red bell peppers, all elevated by a drizzle of olive oil and a squeeze of lemon.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Broccoli
1/2 cup chopped Carrot
1/2 cup diced Red Bell Pepper
1 tbsp Olive Oil
Pinch of mixed Herbs and Spices (Rosemary, Thyme, Garlic Powder, Salt, Pepper)
1 Lemon wedge
PREPARATION
Pat the chicken breast dry and season generously on both sides with a mix of rosemary, thyme, garlic powder, salt, and pepper.
Heat a non-stick skillet over medium-high heat with olive oil until shimmering.
Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes per side, ensuring a nice herb crust forms and the internal temperature reaches 165°F.
While the chicken cooks, preheat your oven to 425°F. Toss the broccoli, carrots, and red bell pepper with a light drizzle of olive oil, additional herbs, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.
Once the chicken is done, remove from heat and let it rest for a couple of minutes. Squeeze a lemon wedge over the chicken and vegetables for a burst of freshness.
Plate the chicken breast alongside a generous serving of roasted vegetables and enjoy while warm.