YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a flavorful dish featuring pan-seared chicken breast encrusted with fragrant herbs paired with a medley of roasted vegetables. A simple yet elegant meal that combines the punch of fresh basil and rosemary with perfectly caramelized zucchini, red bell pepper, and red onion.
INGREDIENTS
4 oz Chicken Breast
1 cup diced Zucchini
1 medium Red Bell Pepper
1/2 medium Red Onion
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs
1 clove Garlic
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, and the fresh mixed herbs.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Sear the chicken breast for about 3-4 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
Preheat the oven to 425°F.
In a bowl, toss the diced zucchini, sliced red bell pepper, and red onion with a little extra olive oil, salt, pepper, and minced garlic.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
Slice the chicken breast and serve it alongside the roasted vegetables, drizzling any pan juices over the top if desired.