YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a savory dish featuring a tender chicken breast with a delightful herb-crusted finish, perfectly paired with a colorful medley of roasted vegetables. The crisp roasted zucchini, bell pepper, and red onion add both flavor and texture, while a light drizzle of olive oil ties it all together for a balanced, satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 medium Bell Pepper
1 portion Red Onion
2 tsp Olive Oil
1/4 cup Panko Breadcrumbs
2 tbsp Mixed Fresh Herbs
1 tsp Lemon Zest
PREPARATION
Pat the chicken breast dry with paper towels. In a small bowl, mix together the panko breadcrumbs, chopped mixed herbs, and lemon zest.
Season the chicken breast lightly with salt and pepper. Drizzle 1 teaspoon olive oil over the chicken and press the breadcrumb mixture firmly onto both sides so that it adheres well.
Heat a non-stick skillet over medium-high heat and add the remaining teaspoon of olive oil. Sear the chicken breast for about 3-4 minutes per side, or until golden and cooked through, reaching an internal temperature of 165°F.
While the chicken cooks, preheat the oven to 400°F. Dice the zucchini, bell pepper, and red onion into even pieces. Toss the vegetables in a bowl with a pinch of salt, pepper, and any additional herbs if desired.
Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 15-20 minutes, stirring halfway through, until they are tender and lightly caramelized.
Plate the chicken breast alongside a generous serving of roasted vegetables, and enjoy your balanced, flavorful meal.