YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful union of herby, pan-seared chicken breast with a colorful medley of roasted vegetables. The chicken is cradled in a crisp herb crust while the vegetables, tossed in a hint of olive oil, provide a tender and vibrant contrast. This dish offers a perfect balance of lean protein and fresh produce, ideal for a nourishing meal any time of day.
INGREDIENTS
6 ounces Chicken Breast
1 teaspoon Extra Virgin Olive Oil
1.5 cups Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)
1/4 teaspoon Dried Thyme & Rosemary
PREPARATION
Pat the chicken breast dry with paper towels and season both sides generously with salt, black pepper, and the dried thyme & rosemary mix.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
While the chicken is cooking, preheat your oven to 425°F and spread the mixed vegetables on a baking sheet. Drizzle a small amount of olive oil and season lightly with salt and pepper.
Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.
Serve the pan-seared herb-crusted chicken with a generous side of roasted vegetables and enjoy while warm.