YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor tender, herb-infused chicken paired with a colorful medley of roasted vegetables. This dish features juicy 6-ounce chicken breast perfectly crusted with rosemary, thyme, and garlic, accompanied by sweet red bell pepper, zucchini, and red onion, all finished with a glossy drizzle of olive oil for a delightful, balanced meal.
INGREDIENTS
6 oz Chicken Breast
1 half Red Bell Pepper
1 half Zucchini
1 quarter cup Red Onion
1 tablespoon Olive Oil
1/2 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season all sides with salt, pepper, dried rosemary, dried thyme, and garlic powder.
Heat half of the olive oil in a skillet over medium-high heat. Once hot, sear the chicken breast for about 3-4 minutes per side until a golden crust forms.
While the chicken is searing, preheat the oven to 425°F. Toss the sliced red bell pepper, zucchini, and red onion in the remaining olive oil with a pinch of salt and pepper.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 12-15 minutes, or until they are tender and slightly caramelized.
Once the chicken is fully cooked (internal temperature reaches 165°F), remove from the skillet and let it rest for a couple of minutes.
Slice the chicken against the grain and serve alongside the roasted vegetables.