YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the vibrant flavors of tender chicken breast encrusted with aromatic herbs, perfectly pan-seared to achieve a golden crust, and paired with a medley of roasted vegetables that bring a delightful, fresh crunch. This dish provides a satisfying balance of lean protein and nutrient-dense vegetables, beautifully seasoned and ideal for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1 cup sliced Zucchini
1 medium Red Bell Pepper
0.5 cup sliced Red Onion
1 tsp Olive Oil
2 tbsp Fresh Parsley, chopped
1 tsp Fresh Thyme, chopped
2 cloves Garlic
0.5 medium Lemon (juice and zest)
PREPARATION
Begin by patting the chicken breast dry with paper towels. In a small bowl, mix the chopped parsley, thyme, minced garlic, lemon zest, and a pinch of salt and pepper.
Coat the chicken breast evenly with the herb mixture, ensuring a light crust forms on the surface.
Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.
While the chicken cooks, prepare the vegetables. In a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with a little salt, pepper, and any extra herbs if desired.
If preferred, place the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15 minutes until tender and slightly charred, or sauté them in a separate pan over medium heat until softened.
Once the chicken is cooked and the vegetables are done, plate the chicken breast alongside the roasted vegetables. Squeeze fresh lemon juice over the top for an added burst of flavor.
Serve immediately and enjoy the harmonious blend of savory herbs, tender chicken, and the natural sweetness of roasted vegetables.