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

Savor a vibrant and hearty dish featuring succulent chicken breast encrusted with fragrant herbs, perfectly seared for a crispy exterior yet tender inside. Accompanied by a colorful medley of roasted bell peppers, zucchini, and red onions, this dish is elegantly drizzled with olive oil to enhance its natural flavors.

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NUTRITION

404kcal
Protein
42.2g
Fat
19.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Assorted Bell Peppers

1/2 cup Zucchini

1/2 cup Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the olive oil.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until golden brown, then reduce heat to medium and continue cooking until the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the chopped bell peppers, zucchini, and red onions in the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve atop the roasted vegetables, drizzling any remaining pan juices over the top.

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

Savor a vibrant and hearty dish featuring succulent chicken breast encrusted with fragrant herbs, perfectly seared for a crispy exterior yet tender inside. Accompanied by a colorful medley of roasted bell peppers, zucchini, and red onions, this dish is elegantly drizzled with olive oil to enhance its natural flavors.

NUTRITION

404kcal
Protein
42.2g
Fat
19.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Assorted Bell Peppers

1/2 cup Zucchini

1/2 cup Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the olive oil.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until golden brown, then reduce heat to medium and continue cooking until the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the chopped bell peppers, zucchini, and red onions in the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve atop the roasted vegetables, drizzling any remaining pan juices over the top.