YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy this beautifully balanced dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in flavor and paired with a medley of roasted vegetables. The dish offers a delightful mix of textures and a harmonious blend of fresh herbs and spices, making it a heartwarming meal for any time of the day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup broccoli florets
2 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, black pepper, and mixed dried herbs.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden crust forms and the internal temperature reaches 165°F. Remove and let rest.
Preheat your oven to 425°F.
In a bowl, toss the red bell pepper, zucchini, and broccoli with the remaining olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.
Slice the chicken breast and serve it over or alongside the roasted vegetables.