Description
A simple and healthy dinner featuring juicy pan-seared chicken breasts served alongside a medley of roasted vegetables. Perfect for a quick weeknight meal packed with flavor and nutrients.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
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 yellow squash, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
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 the red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables roast, pat the chicken breasts dry with paper towels.
In a small bowl, mix together the remaining 1 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and dried Italian seasoning.
Rub the seasoning mixture evenly over both sides of each chicken breast.
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 to 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.
Serve each chicken breast with a generous portion of the roasted vegetables.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes