YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a vibrant plate featuring tender, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The freshly seared chicken boasts a crisp, flavorful herb crust, while the vegetables provide a savory sweetness and satisfying crunch, perfect for a balanced meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 medium Zucchini
1 medium Bell Pepper
1/4 Red Onion
1/2 cup Cherry Tomatoes
1 tbsp Olive Oil
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season generously with salt, pepper, dried rosemary, and thyme on both sides.
Heat a non-stick skillet over medium-high heat and add olive oil.
Sear the chicken for about 4-5 minutes on each side until the exterior is golden and the internal temperature reaches 165°F.
While the chicken is cooking, preheat your oven to 425°F.
Chop the zucchini, bell pepper, red onion, and toss with cherry tomatoes in a bowl. Drizzle with a tiny additional drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-18 minutes until tender and slightly charred at the edges.
Slice the chicken, plate with the roasted vegetables, and serve immediately.