YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables for a well-balanced meal that delights in both flavor and nutrition. The dish features tender chicken with a crispy herb coating and colorful, caramelized vegetables, ensuring a satisfying bite every time.
INGREDIENTS
6 ounces Chicken Breast
2 teaspoons Extra-Virgin Olive Oil
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
0.5 teaspoon Garlic Powder
Pinch of Salt
Pinch of Black Pepper
0.5 cup Zucchini
0.5 cup Red Bell Pepper
0.25 cup Red Onion
0.5 cup Cherry Tomatoes
PREPARATION
Pat the chicken breast dry with paper towels. In a small bowl, combine the fresh rosemary, thyme, garlic powder, salt, and black pepper.
Lightly brush the chicken breast with 1 teaspoon of extra-virgin olive oil, then evenly press the herb mixture onto both sides of the chicken to form a crust.
Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden-brown crust forms and the chicken is cooked through.
While the chicken is searing, preheat your oven to 425°F. In a mixing bowl, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with the remaining 1 teaspoon of olive oil, and season lightly with salt and pepper.
Spread the vegetables on a baking sheet in a single layer and roast for 10-12 minutes until they are tender and slightly charred at the edges.
Plate the herb-crusted chicken breast alongside the roasted vegetables and serve immediately.