Name: Pan-seared chicken with roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 3/4 medium zucchini, sliced into half-moons; 1 1/4 red bell peppers, seeded and sliced; 1 tbsp extra virgin olive oil; 2 cloves garlic, thinly sliced; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

460 calories

Protein: 55g; 47% of calories
Carbs: 19g; 16% of calories
Fat: 19g; 37% of calories

Ingredients

9 items

8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
¾ medium zucchini, sliced into half-moons
1¼ red bell peppers, seeded and sliced
1 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
2 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and bell pepper with half the olive oil, half the salt, half the pepper, and all the thyme. Spread in a single layer and roast for 10 minutes.
Remove the pan from the oven and toss the sliced garlic with the vegetables. Return to the oven and roast for 10 minutes more until the vegetables are tender and browned at the edges.
While the vegetables roast, season the chicken with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes until golden brown. Flip the chicken, reduce the heat to medium, and cook for 5 minutes more. Done when opaque in the center, 165°F.
Transfer the chicken to a plate and rest for 5 minutes. Drizzle the lemon juice over the chicken and roasted vegetables before serving.

Nutrition

Ingredients

Instructions

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