YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the harmonious flavors of juicy, herb-crusted chicken paired with a medley of perfectly roasted vegetables. The tender pan-seared chicken is accented by fresh rosemary and thyme, while the crisp broccoli, sweet carrots, and tangy cherry tomatoes add a vibrant burst of color and texture to your plate. A light drizzle of olive oil ties it all together for a wholesome, balanced meal that delights the senses.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 medium Carrot
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.
Meanwhile, preheat the oven to 425°F.
In a bowl, toss the broccoli, sliced carrot, and cherry tomatoes with the remaining olive oil, salt, pepper, and a pinch of fresh herbs.
Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.
Slice the rested chicken breast and serve alongside the roasted vegetables.