YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful combination of herb-crusted, pan-seared chicken paired with a colorful medley of roasted vegetables. The chicken is seared to perfection with a crunchy herb crust, while a mix of zucchini, red bell pepper, and red onion is roasted until tender, creating a harmonious, nutrient-packed, and deliciously balanced meal.
INGREDIENTS
6 oz Chicken Breast
100 g Zucchini
100 g Red Bell Pepper
50 g Red Onion
1 tsp Olive Oil
1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season it with salt, pepper, and the chopped fresh herbs.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the chicken breast in the skillet and sear for 4-5 minutes on each side until a golden herb crust forms and the chicken reaches an internal temperature of 165°F.
While the chicken is searing, preheat the oven to 425°F for the vegetables.
Cut zucchini, red bell pepper, and red onion into bite-sized pieces, toss with a pinch of salt, pepper, and a small drizzle of olive oil.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred on the edges.
Slice the chicken and serve it alongside the roasted vegetables for a balanced and nutritious meal.