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Paleo Chicken Breast Dinner

Chicken breast dinner paleo - the image shows a plate of grilled chicken breasts with cherry tomatoes and zucchini. the chicken breasts are golden brown and appear to be seasoned with herbs and spices. the tomatoes are bright red and juicy, and the zucchinis are sliced and arranged in a circular pattern around the chicken breasts. the plate is black and has a textured surface. the background is a dark wooden table.
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A simple and delicious paleo-friendly chicken breast dinner featuring pan-seared chicken with roasted vegetables and a fresh herb sauce.

Ingredients

Scale

4 boneless skinless chicken breasts, about 6 ounces each
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons avocado oil, divided
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1 small red onion, cut into wedges
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped

Instructions

Preheat the oven to 425°F (220°C).
Season the chicken breasts evenly with sea salt and black pepper on both sides.
In a large oven-safe skillet, heat 1 tablespoon of avocado oil over medium-high heat.
Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet.
Add the zucchini, yellow squash, red bell pepper, cherry tomatoes, red onion, and minced garlic to the skillet. Toss to coat the vegetables with oil and season lightly with salt and pepper.
Arrange the seared chicken breasts on top of the vegetables 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.
While the chicken and vegetables roast, prepare the herb sauce by combining the fresh parsley, lemon juice, basil, and oregano in a small bowl. Stir well.
Remove the skillet from the oven and spoon the fresh herb sauce over the chicken and vegetables before serving.

Find it online: https://cookinglove.cookinglovely.com/easy-paleo-chicken-breast-dinner-with-roasted-veggies-herb-sauce/