Pan-Seared Chicken Breast with Roasted Vegetables
A simple and healthy meal 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
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, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
2 cups broccoli florets
1 tablespoon balsamic vinegar
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 broccoli florets.
Drizzle 1 tablespoon of olive oil over the vegetables, then sprinkle with 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 the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables roast, pat the chicken breasts dry with paper towels.
Season both sides of each chicken breast with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and dried thyme.
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 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and let rest for 5 minutes.
Once vegetables are roasted, drizzle them with balsamic vinegar and toss gently to combine.
Serve each chicken breast alongside a generous portion of roasted vegetables.