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 tender, herb-crusted chicken breast perfectly seared and served alongside a medley of roasted vegetables. This dish marries the freshness of garden veggies with the savory seasoning of rosemary and thyme, delivering a clean, satisfying meal designed to fuel your day.

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NUTRITION

287kcal
Protein
43.1g
Fat
7.6g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3 teaspoons Olive Oil

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 teaspoon Fresh Rosemary

1/4 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and a light sprinkle of fresh rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini with the remaining 2 teaspoons of olive oil, a pinch of salt, and a bit more of the herbs if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.

  • 5

    Once the chicken is seared and cooked through (internal temperature should reach 165°F), remove from the skillet.

  • 6

    Plate the chicken alongside the 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 tender, herb-crusted chicken breast perfectly seared and served alongside a medley of roasted vegetables. This dish marries the freshness of garden veggies with the savory seasoning of rosemary and thyme, delivering a clean, satisfying meal designed to fuel your day.

NUTRITION

287kcal
Protein
43.1g
Fat
7.6g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3 teaspoons Olive Oil

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 teaspoon Fresh Rosemary

1/4 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and a light sprinkle of fresh rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini with the remaining 2 teaspoons of olive oil, a pinch of salt, and a bit more of the herbs if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.

  • 5

    Once the chicken is seared and cooked through (internal temperature should reach 165°F), remove from the skillet.

  • 6

    Plate the chicken alongside the roasted vegetables, and serve immediately.