Pan-Seared Chicken with Roasted Summer Vegetables and Sweet Potato
A wholesome and satisfying dinner featuring tender pan-seared chicken alongside a medley of roasted seasonal vegetables and a nutritious sweet potato, seasoned with aromatic herbs.
Ingredients
- Chicken Breast200 g
- Bell Pepper100 g
- Red Onion50 g
- Garlic Powder0.5 tsp
- Bell Pepper100 g
- Olive Oil1.5 tbsp
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Sweet Potato150 g
- Zucchini150 g
- Paprika0.5 tsp
- Dried Thyme0.5 tsp
Instructions
- 1Step 1
Preheat oven to 200°C (390°F).
- 2Step 2
Peel and dice the sweet potato into 1-inch cubes. Dice the zucchini, bell pepper, and red onion into similar-sized pieces.
- 3Step 3
In a large bowl, toss the sweet potato, zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Spread them in a single layer on a baking sheet.
- 4Step 4
Roast for 15 minutes, or until vegetables are tender and slightly caramelized.
- 5Step 5
While vegetables roast, season the chicken breast with salt and pepper. Heat the remaining 0.5 tablespoon of olive oil in a non-stick pan over medium-high heat.
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