Learn How to make Pan-Roasted Chicken Breasts with Veggies in Easy Quick steps for a High Protein meal. Made with very less Oil, This Healthy Pan Grilled Chicken Breast Recipe will help you to loose weight once you incorporate regularly in your meals.
Check out my other Chicken Recipes – Chicken Breast in Creamy Garlic Mushroom Sauce, Chicken Pasta, Chocolate Oats No Sugar, Overnight Rolled Oats with Chia Seeds and Chia Pudding
Pan-Roasted Chicken Breasts
Ingredients
For Chicken
- 480g – 4 small Chicken Breast Fillets
- 2 Tablespoon – Yogurt
- 1 Teaspoon – Salt
- 1/2 Teaspoon – Black Pepper
- 1 Teaspoon – Garlic Powder
- 1/2 Teaspoon – Paprika
- 1 Teaspoon – Onion Powder
- 1/2 Teaspoon – Oregano
- 2 Teaspoon – Olive Oil, To Pan Fry
For Veggies
- 1 Teaspoon – Olive Oil
- Cubed Red Bell Pepper, Carrot & Beans
- Salt & Pepper
- Pinch of Garlic Herbs Seasoning
Instructions
- Pound the Chicken Fillets on the Thick Side Flat for even faster cooking with the help of a meat mallet. You can also use any heavy flat object. Score few parallel Cuts.
- Make the Marinade by mixing together Yogurt, Salt, Pepper, Garlic Powder, Onion Powder, Paprika and Oregano. Brush the Marinade on the Fillets on both Sides.
- Pan Fry Veggies of your choice in Olive Oil on Medium Heat. Do not use too much Oil. Took around 10-12 minutes for the beans to cook. Set them Aside.
- In the same pan, add some more Olive Oil and Pan fry the marinated chicken fillets Scored Side down on Medium Heat for 5-6 Mins or till Golden Brown. Flip the Side and Cook again for 6 minutes or till gets Golden Brown. Do not Overcook. If the Chicken Breasts are Large in Size, it may take few more minutes to cook.
- Let them Rest on a Chopping Board for 5 minutes covered. Slice along the cuts. Garnish with Parsley. Serve it with the Veggies and Ranch Dressing, optional.