Name: Pan-Seared Chicken Breast with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (about 6 ounces each); 2 tablespoons olive oil, divided; 1 teaspoon kosher 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 yellow squash, sliced into 1/2-inch rounds; 1 medium red onion, cut into wedges; 1 cup baby carrots; 2 teaspoons fresh rosemary, chopped; 1 tablespoon balsamic vinegar

Pan-Seared Chicken Breast with Roasted Vegetables

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A simple and healthy recipe featuring juicy pan-seared chicken breasts served alongside a medley of roasted vegetables. Perfect for a quick weeknight dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil, divided
1 teaspoon kosher 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 yellow squash, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup baby carrots
2 teaspoons fresh rosemary, chopped
1 tablespoon balsamic vinegar

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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, and baby carrots.
Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the chopped rosemary. Toss well to coat evenly.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
While the vegetables roast, prepare the chicken breasts by patting them dry with paper towels.
In a small bowl, mix the remaining 1 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and dried thyme.
Rub the spice mixture evenly over both sides of each chicken breast.
Heat the remaining 1 tablespoon of 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.
Once the vegetables are done roasting, drizzle them with balsamic vinegar and toss gently to combine.
Serve the pan-seared chicken breasts alongside the roasted vegetables.

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