Description
A simple and healthy recipe featuring juicy pan-seared chicken breasts served alongside a colorful medley of roasted vegetables. Perfect for a quick weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup baby carrots
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until vegetables are evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
While the vegetables roast, pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and dried thyme.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove the chicken from the skillet and let it rest for 5 minutes.
Divide the roasted vegetables among four plates and top each with a chicken breast.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes