YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a vibrant and flavorful dinner featuring tender pan-seared chicken breast, encrusted with aromatic herbs, paired with a medley of roasted vegetables. This well-balanced meal delivers a satisfying combination of lean protein, gentle carbs, and healthy fats in every bite.
INGREDIENTS
5 oz Chicken Breast
1 cup Mixed Vegetables (Broccoli, Zucchini, Carrot)
1 teaspoon Olive Oil
1 tablespoon Fresh Herbs (Rosemary, Thyme)
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.
While the chicken cooks, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.
Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.
Serve the herb-crusted chicken alongside the roasted vegetables for a balanced and flavorful meal.