YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the juicy pan-seared chicken breast adorned with a fragrant herb crust, perfectly paired with a medley of roasted vegetables. This dish merges tender, flavorful chicken with the crisp, lightly roasted notes of broccoli, red bell pepper, and zucchini, all brought together with a drizzle of olive oil to enhance every mouthful.
INGREDIENTS
5 ounces Chicken Breast (~140g)
1 cup Broccoli (~91g)
1 medium Red Bell Pepper (~120g)
0.75 cup Zucchini (~65g)
1 tablespoon Extra Virgin Olive Oil (~13.5g)
2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley)
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides generously with salt, pepper, and a tablespoon of finely chopped fresh herbs.
Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.
Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden, herb-crusted exterior forms and the chicken is cooked through.
While the chicken cooks, preheat your oven to 425°F and on a baking sheet, toss the broccoli, chopped red bell pepper, and zucchini with the remaining olive oil, additional herbs, salt, and pepper.
Roast the vegetables in the oven for about 12-15 minutes or until they are tender and slightly caramelized on the edges.
Slice the chicken and serve it alongside the roasted vegetables. Enjoy your protein-packed, flavorful meal!