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 the succulent herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish strikes the perfect balance between lean protein and nutrient-rich veggies, bringing a delightful mix of savory and aromatic flavors to your plate.

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NUTRITION

370kcal
Protein
47.3g
Fat
10.6g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.5 cup Cherry Tomatoes

0.25 cup Red Onion

2 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    In a bowl, toss the mixed bell peppers, zucchini, cherry tomatoes, and red onion with the remaining olive oil, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken with 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

Savor the succulent herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish strikes the perfect balance between lean protein and nutrient-rich veggies, bringing a delightful mix of savory and aromatic flavors to your plate.

NUTRITION

370kcal
Protein
47.3g
Fat
10.6g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.5 cup Cherry Tomatoes

0.25 cup Red Onion

2 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    In a bowl, toss the mixed bell peppers, zucchini, cherry tomatoes, and red onion with the remaining olive oil, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

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