YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor tender, juicy chicken breast with a light herb and whole wheat breadcrumb crust paired with a medley of roasted bell pepper, zucchini, and red onion. This dish combines crisp, caramelized vegetables with a flavorful, golden sear, making it a satisfying meal that balances lean protein with vibrant, seasonal produce.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 small Zucchini
1/4 medium Red Onion
1/4 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil
1 tbsp Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine whole wheat breadcrumbs with chopped fresh herbs and a pinch of salt and pepper.
Pat the chicken breast dry and gently press the breadcrumb mixture onto both sides of the chicken for a light crust.
Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 2-3 minutes on each side until golden brown.
Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them in a bowl with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.
Return the seared chicken to the skillet if needed and allow it to finish cooking through, reaching an internal temperature of 165°F, about 5 minutes.
Plate the chicken breast alongside a generous serving of roasted vegetables and enjoy your balanced, protein-packed meal.