Description
A delightful chicken dish that rekindles the joy of cooking with fresh ingredients and simple techniques.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 2 carrots, sliced
- 2 sprigs of fresh basil, chopped
- 2 sprigs of fresh thyme, chopped
- 2 sprigs of fresh parsley, chopped
- 4 cloves of garlic, minced
- 1 onion, chopped
- 3 tablespoons of olive oil
- Salt, to taste
- Pepper, to taste
- Juice of 1 lemon
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
Instructions
- Marinate the chicken by combining olive oil, herbs, and spices in a bowl. Add the chicken, ensuring an even coating, and let it marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add minced garlic and chopped onion, sautéing until fragrant.
- Add the marinated chicken to the skillet and sear each side for about 3-4 minutes until golden brown.
- Transfer the chicken to the oven and roast for 20-25 minutes, or until cooked through.
- Toss the seasonal vegetables in the same skillet, sautéing until tender and seasoned with salt and pepper.
- Plate the chicken and vegetables artfully, garnishing with fresh herbs.
Notes
For best results, use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (75°C).
