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 plate of succulent pan seared chicken breast crusted with aromatic herbs, perfectly complemented by a colorful medley of roasted vegetables. The dish brings together the savory flavors of rosemary, thyme, and garlic, making each bite a symphony of taste with a comforting, home-cooked feel.

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NUTRITION

350kcal
Protein
41.3g
Fat
12.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 tbsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt and pepper on both sides.

  • 2

    In a shallow dish, combine chopped garlic, finely minced rosemary, and thyme. Rub the mixture over the chicken to form an herb crust.

  • 3

    Heat half a tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until a golden-brown crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and toss with a drizzle of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly charred on the edges.

  • 6

    Plate the chicken alongside a generous serving of roasted vegetables 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 delightful plate of succulent pan seared chicken breast crusted with aromatic herbs, perfectly complemented by a colorful medley of roasted vegetables. The dish brings together the savory flavors of rosemary, thyme, and garlic, making each bite a symphony of taste with a comforting, home-cooked feel.

NUTRITION

350kcal
Protein
41.3g
Fat
12.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 tbsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt and pepper on both sides.

  • 2

    In a shallow dish, combine chopped garlic, finely minced rosemary, and thyme. Rub the mixture over the chicken to form an herb crust.

  • 3

    Heat half a tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until a golden-brown crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and toss with a drizzle of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly charred on the edges.

  • 6

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