YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a delightfully crisp herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is perfectly seared to seal in its juices and coated with a blend of fresh herbs and crunchy breadcrumbs, while the vegetables offer a sweet, roasted finish. This dish brings a balance of savory protein and vibrant veggies for a satisfying and nutritious meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Breadcrumbs
2 tbsp Mixed Fresh Herbs
1/2 tbsp Olive Oil (for searing)
1 cup Mixed Vegetables
1 tsp Additional Olive Oil (for roasting)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast with salt and pepper on both sides.
In a shallow dish, mix the panko breadcrumbs with the fresh herbs.
Lightly press both sides of the chicken into the breadcrumb mixture so that the coating adheres.
Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat.
Pan sear the chicken breast for about 3-4 minutes per side until golden brown and the coating is crisp.
While the chicken is searing, toss the mixed vegetables in 1 teaspoon of olive oil and a pinch of salt and pepper.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.
Once the chicken is seared, lower the heat to medium-low and cover the pan to allow the chicken to finish cooking internally for an additional 5-7 minutes, or until the internal temperature reaches 165°F.
Plate the herb-crusted chicken with a generous serving of roasted vegetables, and serve immediately.