YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Zucchini and Cauliflower Rice
A vibrant dinner featuring a perfectly seared chicken breast paired with tender roasted zucchini and fluffy cauliflower rice. Lightly seasoned and finished with a hint of olive oil, this dish delivers a satisfying blend of savory protein and fresh, wholesome vegetables.
INGREDIENTS
7 oz Chicken Breast
1 cup sliced Zucchini
1 cup Cauliflower Rice
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Pat the chicken breast dry with paper towels and season both sides lightly with salt and black pepper.
Heat half a teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.
Meanwhile, preheat your oven to 425°F. Toss the sliced zucchini with the remaining olive oil, a pinch of salt, and pepper, then spread them in a single layer on a baking sheet.
Roast the zucchini in the oven for about 10-12 minutes until tender and lightly browned.
In a separate pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes just until warmed through. Season with a pinch of salt and pepper to taste.
Plate the seared chicken breast alongside the roasted zucchini and cauliflower rice. Serve immediately.