YOUR SOLIN GENERATED RECIPE
Italian Herb Chicken with Roasted Vegetables
Savor this light yet hearty Italian-inspired dish featuring tender, herb-infused chicken breast paired with a medley of perfectly roasted vegetables. Bright red bell peppers, zucchini, and red onion are gently tossed in extra virgin olive oil and Italian herbs, then roasted to bring out their natural sweetness. A simple, clean dish that is as delightful to the palate as it is nourishing to the body.
INGREDIENTS
4 ounces Chicken Breast
1 tablespoon Extra Virgin Olive Oil
1/2 medium Red Bell Pepper
1 cup sliced Zucchini
1/4 cup sliced Red Onion
1 teaspoon Dried Italian Seasoning
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Slice the red bell pepper, zucchini, and red onion into even pieces. Place them in a bowl and drizzle with the extra virgin olive oil.
Add the dried Italian seasoning, a pinch of salt, and black pepper to the vegetables, and toss until they are evenly coated.
Place the vegetables on a baking sheet lined with parchment paper in a single layer.
Roast in the oven for about 20-25 minutes, stirring halfway through to ensure even cooking.
While the vegetables are roasting, season the chicken breast with a little extra Italian seasoning, salt, and pepper.
Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear each side for about 3-4 minutes until golden brown, then finish cooking in the oven for an additional 8-10 minutes or until the internal temperature reaches 165°F.
Remove the chicken from the oven and let it rest for a few minutes before slicing.
Plate the sliced chicken breast with a generous serving of roasted vegetables and enjoy your balanced Italian herb infusion meal.