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Herb-Infused Chicken with Roasted Vegetable Medley

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 2 | Modern American

This delightful dish marries succulent herb-infused chicken with a vibrant medley of roasted seasonal vegetables. Perfect for a cozy dinner for two, it captures the essence of home-cooked comfort while presenting beautifully on any plate.

What you have

• 2 chicken breasts
• 1 zucchini
• 1 bell pepper
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• Salt to taste
• Pepper to taste

Method

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a bowl, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, dried herbs, salt, and pepper.
3. Step 3: Spread the vegetable mixture on a baking sheet and roast for 20 minutes.
4. Step 4: While the vegetables roast, season the chicken breasts with olive oil, salt, pepper, and a sprinkle of dried herbs, then sear them in a hot skillet for 3-4 minutes on each side.
5. Step 5: Transfer the seared chicken to the oven for the last 10 minutes alongside the vegetables.
6. Step 6: Once cooked, let the chicken rest for a few minutes before slicing. Serve over the roasted vegetables, garnished with fresh parsley and a squeeze of lemon.

Serving suggestion

Garlic Mashed Potatoes

A crisp Sauvignon Blanc