YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Elevate your dinner with this succulent pan-seared chicken breast coated in an aromatic herb crust, paired with a vibrant medley of roasted vegetables. The dish features tender chicken and perfectly caramelized zucchini, red bell pepper, and red onion, all finished with a drizzle of olive oil and a squeeze of lemon for brightness.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Zucchini
1/2 cup chopped Red Bell Pepper
1/4 cup chopped Red Onion
1 tbsp Olive Oil
1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)
1 tbsp Lemon Juice
PREPARATION
Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and the mixed fresh herbs.
Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through. Remove the chicken and let it rest.
Preheat your oven to 425°F. In a bowl, toss the chopped zucchini, red bell pepper, and red onion with the remaining olive oil, a pinch of salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast for about 12-15 minutes until they are tender and slightly caramelized.
Slice the chicken breast and plate alongside the roasted vegetables. Drizzle with lemon juice and serve immediately.