YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Vegetable Rice Pilaf
Pan-seared chicken breast served over a fragrant brown rice pilaf tossed with oven-roasted zucchini and bell peppers, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
3.5 ounces Chicken Breast
0.5 cup cooked Brown Rice
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
0.25 cup Low Sodium Chicken Broth
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced zucchini and red bell peppers with one teaspoon of olive oil and a pinch of salt on the prepared baking sheet.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.
Season the chicken breast with salt, black pepper, and your favorite dried herbs like oregano or thyme.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the chicken breast for 5 to 7 minutes per side until it is golden brown and the internal temperature reaches 165°F.
In a separate small pot or the same skillet, combine the cooked brown rice with the chicken broth and heat until the liquid is absorbed and the rice is fluffy.
Fold the roasted vegetables into the warm rice pilaf.
Slice the chicken breast and serve it over the vegetable rice pilaf with a fresh squeeze of lemon juice for a bright finish.