YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a delightful plate of pan seared chicken breast accented with a fragrant herb crust and accompanied by a colorful medley of roasted vegetables. This dish is enhanced with aromatic herbs and just a drizzle of olive oil, combining savory, roasted flavors with a tender, juicy chicken centerpiece that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 medium Carrot
1/2 medium Red Bell Pepper
1 tbsp Olive Oil
1 tsp Mixed Dried Herbs
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder to create a flavorful crust.
Heat a non-stick skillet over medium-high heat and add the chicken. Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through.
Preheat your oven to 400°F. While the chicken is searing, chop the broccoli, carrot, and red bell pepper into bite-sized pieces.
Toss the vegetables in a bowl with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes or until they are tender and slightly caramelized at the edges.
Once cooked, plate the seared chicken alongside the roasted vegetables, and serve warm.