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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender pan-seared chicken breast adorned with fresh rosemary, thyme, and garlic, complemented by sweet red bell peppers, zucchini, and red onions lightly drizzled with olive oil. A perfect balance of crisp vegetables and juicy protein for a satisfying meal.

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NUTRITION

357kcal
Protein
37.8g
Fat
15.7g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add half the olive oil and sear the chicken for 3-4 minutes on each side until golden brown and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables with the remaining olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.

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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender pan-seared chicken breast adorned with fresh rosemary, thyme, and garlic, complemented by sweet red bell peppers, zucchini, and red onions lightly drizzled with olive oil. A perfect balance of crisp vegetables and juicy protein for a satisfying meal.

NUTRITION

357kcal
Protein
37.8g
Fat
15.7g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add half the olive oil and sear the chicken for 3-4 minutes on each side until golden brown and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables with the remaining olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.