Description
A simple and flavorful paleo-friendly chicken breast dinner featuring pan-seared chicken with garlic and herbs, served alongside roasted vegetables.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, minced
1 medium zucchini, sliced into 1/4 inch rounds
1 medium yellow squash, sliced into 1/4 inch rounds
1 red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 small red onion, cut into wedges
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together sea salt, black pepper, garlic powder, dried thyme, and dried rosemary.
Pat the chicken breasts dry with paper towels. Rub 1 tablespoon olive oil over the chicken breasts, then season both sides evenly with the spice mixture.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown.
Remove the skillet from heat. Add minced garlic around the chicken breasts.
Arrange the zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion around the chicken breasts in the skillet.
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes