YOUR SOLIN GENERATED RECIPE
Seared Lemon Herb Chicken Breast with Roasted Broccoli
Pan-seared chicken breast infused with fresh lemon and rosemary, served alongside oven-roasted broccoli florets with a hint of toasted garlic.
INGREDIENTS
6 ounces Chicken Breast
2 cups Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
2 cloves Garlic, minced
0.5 Lemon, juiced and zested
1 teaspoon Fresh Rosemary, chopped
PREPARATION
Preheat your oven to 400°F (200°C).
On a large rimmed baking sheet, toss the broccoli florets with one tablespoon of olive oil, minced garlic, sea salt, and black pepper.
Spread the broccoli in a single layer and roast for 18-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, season the chicken breast generously with salt, pepper, and chopped fresh rosemary.
Heat the remaining half tablespoon of olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
Remove the skillet from the heat, squeeze the fresh lemon juice over the chicken, and sprinkle with the lemon zest.
Plate the seared chicken alongside the roasted broccoli and serve immediately.