YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful combination of a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. This dish features a crunchy breadcrumb and herb coating on perfectly seared chicken, balanced by the natural sweetness of caramelized carrots, zucchini, and red bell peppers, all brought together with a hint of olive oil and aromatic herbs.
INGREDIENTS
6 oz Chicken Breast
3 tsp Olive Oil
1 medium Carrot
0.5 cup sliced Zucchini
0.5 cup sliced Red Bell Pepper
2 tbsp Whole Wheat Breadcrumbs
1 tbsp Mixed Fresh Herbs (Parsley, Thyme, Rosemary)
PREPARATION
Start by patting the chicken breast dry with paper towels. Season lightly with salt and pepper.
Combine the whole wheat breadcrumbs with the mixed fresh herbs in a shallow dish. Press the chicken breast into the breadcrumb mixture to coat evenly.
Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Once the oil is hot, add the chicken breast and sear for about 4-5 minutes per side until the crust is golden and the chicken is cooked through.
While the chicken is cooking, preheat your oven to 425°F. Toss the sliced carrot, zucchini, and red bell pepper in the remaining 1 teaspoon of olive oil, and season with salt and pepper.
Spread the vegetables on a baking tray and roast for about 15 minutes until tender and slightly caramelized.
Plate the seared herb-crusted chicken alongside a generous serving of roasted vegetables. Enjoy the combination of flavors and textures!