Pan-Seared Chicken with Roasted Veggies
A balanced, hearty meal doesn’t have to take hours. With the Geedel Chopper, you’ll prep roasted veggies in minutes, then sear tender chicken for a dinner that’s savory, colorful, and easy to clean up after.
Ingredients (2 servings)
2 boneless, skinless chicken breasts
1 zucchini, 1 carrot, ½ onion
2 tbsp olive oil, 1 tsp garlic powder
Salt, black pepper, fresh thyme (optional)
How to Make It
1. Prep veggies: Fire up the oven to 400°F (200°C) first—use the oven’s preheating time to prep veggies; it’s a total time-saver! Swap to Geedel’s dicing blade, then grab that household stainless steel manual vegetable chopper—this tool doesn’t just chop, it solves all the tiny kitchen headaches! For zucchini: 4 quick presses, and you get evenly sized chunks. Its sharp, stainless steel blades cut clean through the veg without squashing the flesh—no mushy, pulpy mess in the oven; your zucchini will hold its shape perfectly and roast up crisp on the edges. For carrots: 3 presses turn them into uniformly small dice—no more tiny carrot bits that char to a crisp or big chunks that stay tough and undercooked. Even onions are easy: 2 presses turn them into soft, sweet pieces, and the chopper’s enclosed chamber locks in onion fumes (say goodbye to tearing up mid-prep!) and catches all the juice—no sticky splatters on your counter. Toss the chopped veggies with 1 tbsp oil, salt, and pepper—prep’s done in minutes, no fuss, no mess.
2. Roast veggies: Spread the chopped veggies in a single layer on a baking sheet. Thanks to the chopper’s even cuts, every piece cooks at the same speed—no need to stir halfway or pick out burnt bits. Roast for 15 minutes, and you’ll get veggies with golden, slightly crispy edges and tender, flavorful centers—the chopper’s uniform dicing makes perfect roasting a given.
3. Cook chicken: Rub the chicken breast with garlic powder, salt, and pepper—massage it gently so the seasoning seeps into every bite. Heat 1 tbsp oil in a pan until it shimmers, then add the chicken. Sear 5 minutes per side: the outside crisps up to a rich, golden brown, and when you slice into it, the inside stays juicy and tender (no dry, stringy meat here!).
4. Serve: Slice the chicken into thick, succulent pieces and nestle them next to the roasted veggies—already a feast for the eyes! Want an extra herby boost? Grab that same multifunctional vegetable dicer—swap to its fine-shred blade, toss in a handful of fresh thyme, and press once. It turns the thyme into fragrant, tiny leaves in seconds—no tedious mincing with a knife, no herb bits stuck to the blade (just tap the chopper, and the thyme falls right onto the dish). Sprinkle it over, then dig in: crispy veggies, savory chicken, and a bright thyme kick—all made simpler, faster, and neater, thanks to that hardworking chopper!
4. Geedel Advantage
Chopping hard veggies like carrot used to take 5 mins—Geedel cuts it to 1. Even pieces mean veggies roast evenly, no undercooked bits. Cleanup’s a breeze too!
