YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
A savory, well-balanced dish featuring a perfectly pan-seared herb-crusted chicken breast accompanied by a medley of roasted vegetables including red bell pepper, zucchini, red onion, and sweet potato. This dish is seasoned with fresh thyme and rosemary, and lightly finished with olive oil to enhance the natural flavors of the produce.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup cubed Sweet Potato
1 tsp Olive Oil
1 tbsp Fresh Herbs (Thyme & Rosemary)
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast with salt, pepper, and chopped fresh herbs.
Heat a non-stick skillet over medium-high heat and add olive oil.
Place the chicken breast in the skillet, skin-side down if applicable, and sear for about 2-3 minutes until a golden crust forms on one side.
Flip the chicken and transfer the skillet to the preheated oven (or move the chicken to a baking dish if your skillet isn’t ovenproof). Roast for about 10-12 minutes or until the internal temperature reaches 165°F.
Meanwhile, toss the red bell pepper, zucchini, red onion, and sweet potato with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.
Roast the vegetables in the oven alongside the chicken for about 15-20 minutes, stirring halfway through for even cooking.
Once the chicken is cooked through and the vegetables are tender with a slight char, plate the dish, and garnish with additional fresh herbs if desired.
Serve immediately and enjoy your nutrient-packed, herb-crusted chicken with roasted veggies.