YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a deliciously balanced dish featuring a perfectly pan-seared chicken breast with a fragrant herb crust, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onion. This meal delights the senses with its aromatic herbs and vibrant vegetables, creating a satisfying experience that's both nutritious and flavorful.
INGREDIENTS
5 ounces Chicken Breast
1 cup Mixed Bell Peppers
1/2 medium Zucchini
1/2 small Red Onion
1/2 tablespoon Olive Oil
2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt, pepper, and finely chopped fresh herbs to create an herb crust.
Heat a non-stick skillet over medium-high heat and add 1/2 tablespoon of olive oil.
Place the chicken in the skillet and sear on each side for about 3-4 minutes until a golden crust forms, then reduce heat and cook through until internal temperature reaches 165°F, about 6-8 minutes.
Meanwhile, preheat your oven to 425°F. Toss the mixed bell peppers, sliced zucchini, and red onion with a touch of olive oil, salt, pepper, and a sprinkle of fresh herbs.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.
Serve the pan-seared chicken alongside the roasted vegetables for a balanced, flavorful meal.