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 satisfying dish featuring a perfectly seared herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with fresh rosemary, thyme, and garlic, delivering an aromatic flavor that complements the natural sweetness of lightly roasted broccoli, zucchini, and red bell pepper.

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NUTRITION

319kcal
Protein
39.6g
Fat
11.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 cup Broccoli florets (91g)

1.5 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F to roast the vegetables.

  • 2

    In a bowl, toss the broccoli, zucchini, and red bell pepper with olive oil, salt, pepper, and half of the chopped garlic.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel and season both sides with salt and pepper.

  • 5

    Mix the chopped fresh rosemary, thyme, and remaining minced garlic, then pat the herb mixture onto both sides of the chicken to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a nice golden crust forms.

  • 7

    Lower the heat if necessary and cook until the internal temperature reaches 165°F, about 6-8 minutes total, depending on thickness.

  • 8

    Plate the pan-seared chicken and top with the roasted vegetables. 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 satisfying dish featuring a perfectly seared herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with fresh rosemary, thyme, and garlic, delivering an aromatic flavor that complements the natural sweetness of lightly roasted broccoli, zucchini, and red bell pepper.

NUTRITION

319kcal
Protein
39.6g
Fat
11.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 cup Broccoli florets (91g)

1.5 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F to roast the vegetables.

  • 2

    In a bowl, toss the broccoli, zucchini, and red bell pepper with olive oil, salt, pepper, and half of the chopped garlic.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel and season both sides with salt and pepper.

  • 5

    Mix the chopped fresh rosemary, thyme, and remaining minced garlic, then pat the herb mixture onto both sides of the chicken to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a nice golden crust forms.

  • 7

    Lower the heat if necessary and cook until the internal temperature reaches 165°F, about 6-8 minutes total, depending on thickness.

  • 8

    Plate the pan-seared chicken and top with the roasted vegetables. Serve immediately.