Pan-Seared Chicken Breasts with Cilantro-Lime Butter and Roasted Vegetables

Pan-Seared Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1/4 cup cilantro-lime butter (see below)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Sear the chicken breasts for 5-6 minutes per side, or until they reach an internal temperature of 165°F (74°C).
5. Transfer the chicken to a baking sheet and bake for 10-12 minutes.

Cilantro-Lime Butter

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Mix all the ingredients together until well combined.
2. Use immediately or store in the refrigerator for up to 1 week.

Roasted Vegetables

Ingredients:

• 2 medium carrots, peeled and chopped
• 2 medium zucchinis, sliced
• 2 medium bell peppers (any color), seeded and sliced
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Toss the vegetables with olive oil, salt, and pepper.
2. Spread them out on a baking sheet in a single layer.
3. Roast for 20-25 minutes or until tender.

Assembly

1. Slice the chicken breasts against the grain.
2. Top each breast with a pat of cilantro-lime butter.
3. Serve alongside the roasted vegetables and enjoy!