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. The dish is beautifully balanced with fresh zucchini, red bell pepper, red onion, and mushrooms, all lightly coated in olive oil and seasoned with aromatic herbs. A wholesome, flavorful option for a satisfying meal at any time of day.

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NUTRITION

353kcal
Protein
33.8g
Fat
18.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup sliced Mushrooms

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the dried herbs (thyme, rosemary, parsley).

  • 2

    Heat half the olive oil in a non-stick pan over medium-high heat.

  • 3

    Once the oil is shimmering, add the chicken breast and sear it for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the chopped zucchini, red bell pepper, sliced red onion, and mushrooms with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside a generous serving of 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

Savor a perfectly pan-seared chicken breast with a fragrant herb crust, served alongside a medley of roasted vegetables. The dish is beautifully balanced with fresh zucchini, red bell pepper, red onion, and mushrooms, all lightly coated in olive oil and seasoned with aromatic herbs. A wholesome, flavorful option for a satisfying meal at any time of day.

NUTRITION

353kcal
Protein
33.8g
Fat
18.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup sliced Mushrooms

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the dried herbs (thyme, rosemary, parsley).

  • 2

    Heat half the olive oil in a non-stick pan over medium-high heat.

  • 3

    Once the oil is shimmering, add the chicken breast and sear it for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the chopped zucchini, red bell pepper, sliced red onion, and mushrooms with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside a generous serving of the roasted vegetables and serve warm.