YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor the delightful fusion of a crispy, herb-infused chicken breast paired with a medley of roasted Brussels sprouts, red bell pepper, and zucchini. This dish offers a burst of natural flavors enhanced by a light drizzle of olive oil, ensuring every bite is both nutrient-rich and satisfying.
INGREDIENTS
4 oz Chicken Breast
1 cup Brussels Sprouts
1/2 medium Red Bell Pepper
1/2 medium Zucchini
2 tsp Olive Oil
1 tsp Mixed Herbs & Seasonings
PREPARATION
Begin by patting the chicken breast dry and lightly seasoning it with garlic powder, dried thyme, salt, and pepper.
Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.
Once the oil is shimmering, place the chicken breast in the skillet and sear each side for about 3-4 minutes until a golden crust forms. Lower the heat and let it cook through, about 6-8 minutes total, or until the internal temperature reaches 165°F.
Preheat your oven to 425°F.
While the chicken is cooking, prepare the vegetables: trim and halve the Brussels sprouts, slice the red bell pepper into strips, and cut the zucchini into half-moons.
Toss the vegetables with the remaining 1 tsp olive oil and a pinch of salt and pepper, misting with the herb seasoning if desired.
Spread the vegetables out on a baking sheet and roast them in the preheated oven for about 15-20 minutes, stirring halfway through, until they are tender and lightly browned.
Once both the chicken and vegetables are ready, plate the seared chicken alongside the roasted vegetable medley.
Serve immediately and enjoy this balanced, nutrient-packed meal.