YOUR SOLIN GENERATED RECIPE
Honey-Balsamic Chicken with Roasted Vegetables
Pan-seared skin-on chicken breast glazed in a tangy honey-balsamic reduction, served over fluffy basmati rice with a medley of tender roasted vegetables.
INGREDIENTS
5 oz chicken breast (skin-on)
0.5 cup courgette
0.5 cup bell pepper
0.25 cup red onion
1 tsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
0.25 cup basmati rice (cooked)
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Toss the sliced courgette, chopped bell pepper, and red onion wedges with olive oil, dried oregano, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.
Season the skin-on chicken breast with the remaining sea salt and black pepper.
Heat a medium oven-safe skillet over medium-high heat and sear the chicken skin-side down for 5 minutes until the skin is golden and crispy.
Flip the chicken breast and transfer the skillet to the oven for 8-10 minutes until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken rests, whisk the balsamic vinegar and honey in a small saucepan over medium heat for 3-4 minutes until it reduces into a thick glaze.
Serve the chicken over the fluffy cooked basmati rice and roasted vegetables, drizzling the honey-balsamic glaze over the top before serving.