YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a vibrant plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The crispy herb coating and tender, juicy chicken perfectly blend with the slightly caramelized flavors of zucchini, red bell pepper, and red onion, making for a deliciously balanced meal.
INGREDIENTS
6 oz Chicken Breast
1 tbsp Olive Oil
0.5 cup sliced Zucchini
0.5 cup sliced Red Bell Pepper
0.25 cup sliced Red Onion
2 tbsp Mixed Fresh Herbs
Salt and Black Pepper
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides with salt, black pepper, and mixed fresh herbs.
Heat a pan over medium-high heat and add the olive oil until shimmering.
Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is nearly cooked through.
Meanwhile, preheat the oven to 425°F. Toss the zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly charred.
Once the chicken is fully cooked (internal temperature reaches 165°F), remove from the pan.
Serve the pan seared herb-crusted chicken alongside the roasted vegetables for a balanced and flavorful meal.