Description
A simple and healthy recipe featuring juicy pan-seared chicken breasts served alongside a colorful medley of sautéed vegetables. Perfect for a quick weeknight dinner.
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil, divided
1 medium red bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium carrot, peeled and sliced into thin rounds
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook without moving for 6-7 minutes until the underside is golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced red bell pepper, zucchini, carrot, and onion. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Sauté the vegetables for 6-8 minutes, stirring occasionally, until they are tender but still slightly crisp.
Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to prevent burning.
Slice the rested chicken breasts against the grain.
Serve the sliced chicken breasts on plates alongside the sautéed vegetables.
Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes