Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory delight featuring tender chicken breast with a fragrant herb crust, perfectly seared to lock in juices and paired with a medley of roasted zucchini and bell peppers. This balanced meal is designed for a satisfying dinner with fresh, vibrant flavors and a clean, wholesome finish.

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NUTRITION

361kcal
Protein
37.5g
Fat
18.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper. In a small bowl, combine the chopped rosemary and thyme.

  • 2

    Press the herb mixture evenly onto the chicken breast to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil shimmers, place the chicken in the skillet.

  • 4

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken is searing, preheat the oven to 400°F. Toss the sliced zucchini and red bell pepper with a little extra salt, pepper, and if desired, an extra drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast them in the oven for about 10 minutes until tender and slightly caramelized.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory delight featuring tender chicken breast with a fragrant herb crust, perfectly seared to lock in juices and paired with a medley of roasted zucchini and bell peppers. This balanced meal is designed for a satisfying dinner with fresh, vibrant flavors and a clean, wholesome finish.

NUTRITION

361kcal
Protein
37.5g
Fat
18.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper. In a small bowl, combine the chopped rosemary and thyme.

  • 2

    Press the herb mixture evenly onto the chicken breast to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil shimmers, place the chicken in the skillet.

  • 4

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken is searing, preheat the oven to 400°F. Toss the sliced zucchini and red bell pepper with a little extra salt, pepper, and if desired, an extra drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast them in the oven for about 10 minutes until tender and slightly caramelized.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.