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 delightful balance of juicy, herb-crusted chicken paired with a colorful medley of roasted vegetables. The dish features a tender chicken breast encrusted with aromatic herbs and a mix of red bell pepper, zucchini, and broccoli, all lightly tossed in olive oil and roasted to perfection. A hearty yet healthy meal with a perfect balance of protein and vibrant flavors.

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NUTRITION

386kcal
Protein
37.1g
Fat
18.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together the dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub both sides with the herb mixture.

  • 4

    Heat a skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 5

    Transfer the chicken to a baking sheet.

  • 6

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Roast in the oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with a generous helping of roasted vegetables.

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 delightful balance of juicy, herb-crusted chicken paired with a colorful medley of roasted vegetables. The dish features a tender chicken breast encrusted with aromatic herbs and a mix of red bell pepper, zucchini, and broccoli, all lightly tossed in olive oil and roasted to perfection. A hearty yet healthy meal with a perfect balance of protein and vibrant flavors.

NUTRITION

386kcal
Protein
37.1g
Fat
18.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together the dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub both sides with the herb mixture.

  • 4

    Heat a skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 5

    Transfer the chicken to a baking sheet.

  • 6

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Roast in the oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with a generous helping of roasted vegetables.