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 tender, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish delivers a flattering balance of lean protein and nutrient-packed vegetables, perfect for a wholesome meal any time of day.

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NUTRITION

400kcal
Protein
47g
Fat
12.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 tbsp Olive Oil

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper to form a flavorful herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken breast in the skillet.

  • 3

    Sear the chicken for about 4-5 minutes on each side or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, chopped red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15 minutes, until tender and slightly caramelized.

  • 6

    Plate the herb-crusted chicken alongside a serving of the roasted vegetables. Serve immediately and enjoy.

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 tender, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish delivers a flattering balance of lean protein and nutrient-packed vegetables, perfect for a wholesome meal any time of day.

NUTRITION

400kcal
Protein
47g
Fat
12.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 tbsp Olive Oil

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper to form a flavorful herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken breast in the skillet.

  • 3

    Sear the chicken for about 4-5 minutes on each side or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, chopped red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15 minutes, until tender and slightly caramelized.

  • 6

    Plate the herb-crusted chicken alongside a serving of the roasted vegetables. Serve immediately and enjoy.