YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor tender, herb-crusted chicken breast perfectly pan seared and paired with a medley of roasted broccoli, carrot, and zucchini. This dish strikes a balance between flavorful herbs and vibrant roasted vegetables, creating a wholesome meal with satisfying texture and aroma.
INGREDIENTS
6 oz Chicken Breast
1 cup Chopped Broccoli
1 Medium Carrot
1/2 cup Sliced Zucchini
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, and thyme.
Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden and cooked through. Remove from pan and let rest.
Preheat your oven to 425°F. In a bowl, toss the chopped broccoli, sliced zucchini, and sliced carrot with olive oil, a pinch of salt, pepper, and additional chopped herbs if desired.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 12-15 minutes, or until tender and slightly caramelized.
Slice the rested chicken breast and serve alongside the warm roasted vegetables. Enjoy your balanced, herb-infused meal.