YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
This dish features a succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables. The chicken is seasoned with thyme, rosemary, and garlic for a savory depth while the vegetables, lightly tossed in extra virgin olive oil, are roasted to tender perfection, creating a balanced meal that's both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
0.5 medium Zucchini
0.5 medium Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
Herb Mix, Garlic Powder, Salt & Pepper (to taste)
PREPARATION
Preheat your oven to 425°F.
Chop the broccoli, zucchini, and red bell pepper into bite-size pieces. In a bowl, toss the vegetables with extra virgin olive oil, a pinch of salt, pepper, and a light sprinkle of the herb mix.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20 minutes, stirring halfway through, until tender and lightly caramelized.
While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and the herb mix.
Heat a non-stick skillet over medium-high heat. 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 the chicken from the skillet and let it rest for a few minutes. Slice if desired and serve alongside the roasted vegetables.