YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful flavors of tender, herb-crusted chicken paired with perfectly roasted mixed vegetables. This dish features succulent pan-seared chicken breast with a fragrant blend of herbs, complemented by a colorful medley of roasted broccoli, zucchini, and red bell pepper. It's a balanced meal that offers a satisfying protein boost while keeping the calories in check.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Broccoli
1/2 cup Zucchini
1 cup Red Bell Pepper
1.5 tsp Extra-Virgin Olive Oil
Herbs & Spices (Rosemary, Thyme, Garlic Powder, Salt, Pepper)
PREPARATION
Pat the chicken breast dry and season it generously with salt, pepper, and a blend of rosemary, thyme, and garlic powder.
Preheat a skillet over medium-high heat and add the extra-virgin olive oil.
Once the oil is shimmering, place the chicken breast in the pan. Sear for about 3-4 minutes on each side until a golden herb crust forms.
While the chicken cooks, preheat your oven to 425°F. Chop broccoli, zucchini, and red bell pepper into even pieces.
Toss the vegetables with a pinch of salt, pepper, and a light drizzle of olive oil (if desired), then spread them on a baking sheet in a single layer.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and lightly caramelized.
Ensure the chicken reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.
Plate the sliced chicken alongside the roasted vegetables and serve immediately.