YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a savory and wholesome dish that features perfectly pan-seared chicken breast with a vibrant herb crust, accompanied by a medley of roasted vegetables and a touch of quinoa for added texture. This dish provides a balanced blend of lean protein, fresh produce, and aromatic herbs, making it an ideal choice for a nutritious and satisfying meal.
INGREDIENTS
6 oz Chicken Breast
100g Zucchini
80g Red Bell Pepper
50g Red Onion
2 tsp Olive Oil
1/4 cup Cooked Quinoa
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried thyme, and dried rosemary.
Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat.
Add the chicken breast to the skillet and sear for 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through. Remove chicken and set aside.
Preheat the oven to 425°F. Meanwhile, chop zucchini, red bell pepper, and red onion into bite-sized pieces.
In a mixing bowl, toss the vegetables with the remaining 1 tsp olive oil, salt, and pepper. Spread them evenly on a baking tray.
Roast the vegetables in the oven for 15-20 minutes or until tender and slightly charred around the edges.
Heat the cooked quinoa briefly if desired, or serve it at room temperature as a bed for the chicken and vegetables.
Plate the seared chicken atop the quinoa and arrange the roasted vegetables on the side. Garnish with extra herbs if desired.