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 perfectly pan-seared chicken breast with a fragrant herb crust, served alongside a medley of roasted vegetables. This dish is artfully balanced with fresh red bell pepper, zucchini, and red onion, all enhanced by a drizzle of olive oil and a blend of rosemary and thyme. A wholesome, vibrant meal designed to delight both the eyes and the palate.

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NUTRITION

356kcal
Protein
37.2g
Fat
18.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a non-stick pan over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables in olive oil, and season lightly with salt and pepper before spreading them evenly on a baking tray.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, stirring once halfway through, until tender and slightly charred on the edges.

  • 6

    Plate the seared chicken breast alongside a generous serving of roasted vegetables. Enjoy your balanced, herb-crusted creation!

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 perfectly pan-seared chicken breast with a fragrant herb crust, served alongside a medley of roasted vegetables. This dish is artfully balanced with fresh red bell pepper, zucchini, and red onion, all enhanced by a drizzle of olive oil and a blend of rosemary and thyme. A wholesome, vibrant meal designed to delight both the eyes and the palate.

NUTRITION

356kcal
Protein
37.2g
Fat
18.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a non-stick pan over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables in olive oil, and season lightly with salt and pepper before spreading them evenly on a baking tray.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, stirring once halfway through, until tender and slightly charred on the edges.

  • 6

    Plate the seared chicken breast alongside a generous serving of roasted vegetables. Enjoy your balanced, herb-crusted creation!