Pan-Seared Chicken Breast with Roasted Bell Peppers & Onions and Cannellini Beans
A lean and flavorful dinner featuring perfectly pan-seared chicken breast, accompanied by sweet roasted bell peppers and onions, and a hearty side of cannellini beans.
Ingredients
- Chicken Breast250 g
- Bell Pepper150 g
- Red Onion50 g
- Garlic Powder3 g
- Bell Pepper150 g
- Olive Oil18.8 g
- Oregano5 g
- Salt1 pinch
- Black Pepper1 pinch
- Cannellini Beans150 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F). Slice bell peppers and red onion into strips.
- 2Step 2
On a baking sheet, toss the bell peppers and red onion with 1 tablespoon (15g) of olive oil, half of the dried oregano, garlic powder, salt, and black pepper. Roast for 15-20 minutes until tender and slightly caramelized.
- 3Step 3
While vegetables roast, pat the chicken breast dry. Season generously with salt, black pepper, and the remaining dried oregano.
- 4Step 4
Heat the remaining 0.25 tablespoon (3.75g) of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the chicken breast and pan-sear for 4-6 minutes per side, or until cooked through and golden brown.
- 5Step 5
Rinse the cannellini beans under cold water. Gently warm them in a small saucepan or microwave.
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