Pan-Seared Lemon Garlic Chicken
Pan-Seared Lemon Garlic Chicken with Roasted Vegetables
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Assorted vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- Fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, and dried oregano on both sides.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the lemon zest and lemon juice to the skillet, stirring to combine with the garlic.
6. Return the cooked chicken breasts to the skillet, coating them with the lemon garlic mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. While the chicken is cooking, prepare the vegetables. Cut the assorted vegetables into bite-sized pieces and place them on a baking sheet lined with parchment paper.
8. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
9. Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
10. Once the chicken is cooked through and the vegetables are roasted, serve the chicken breasts alongside the roasted vegetables on a platter.
11. Garnish with fresh parsley, if desired, for a pop of color and freshness.
12. Enjoy this quick and flavorful dinner meal, perfect for busy weeknights or anytime you need a delicious and satisfying meal in a hurry!
This dish pairs well with rice, quinoa, or a side salad for a complete and balanced meal.
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