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 flavor-packed dish featuring tender pan-seared chicken breast with a fragrant herb crust, perfectly paired with a medley of roasted carrots, zucchini, and red bell pepper. This balanced meal brings a delightful combination of crisp vegetables and savory chicken, all elevated by a hint of rosemary and thyme.

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NUTRITION

369kcal
Protein
37.2g
Fat
18.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

0.5 medium Zucchini

0.5 medium Red Bell Pepper

1 tablespoon Olive Oil

1 teaspoon Dried Thyme & Rosemary Mix

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PREPARATION

  • 1

    Preheat the oven to 425°F for the vegetables.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the dried thyme and rosemary mix.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the chicken breast in the skillet and cook for about 5-6 minutes on each side, until a golden crust forms and the chicken is cooked through.

  • 5

    While the chicken cooks, peel (if desired) and chop the carrot, zucchini, and red bell pepper into uniform pieces.

  • 6

    Spread the chopped vegetables onto a baking sheet, lightly drizzle with a small amount of olive oil, and season with salt and pepper.

  • 7

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly charred at the edges.

  • 8

    Plate the chicken with the roasted vegetables on the side and 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 flavor-packed dish featuring tender pan-seared chicken breast with a fragrant herb crust, perfectly paired with a medley of roasted carrots, zucchini, and red bell pepper. This balanced meal brings a delightful combination of crisp vegetables and savory chicken, all elevated by a hint of rosemary and thyme.

NUTRITION

369kcal
Protein
37.2g
Fat
18.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

0.5 medium Zucchini

0.5 medium Red Bell Pepper

1 tablespoon Olive Oil

1 teaspoon Dried Thyme & Rosemary Mix

PREPARATION

  • 1

    Preheat the oven to 425°F for the vegetables.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the dried thyme and rosemary mix.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the chicken breast in the skillet and cook for about 5-6 minutes on each side, until a golden crust forms and the chicken is cooked through.

  • 5

    While the chicken cooks, peel (if desired) and chop the carrot, zucchini, and red bell pepper into uniform pieces.

  • 6

    Spread the chopped vegetables onto a baking sheet, lightly drizzle with a small amount of olive oil, and season with salt and pepper.

  • 7

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly charred at the edges.

  • 8

    Plate the chicken with the roasted vegetables on the side and serve immediately.