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 this vibrant dish featuring juicy pan-seared chicken with an aromatic herb crust, served alongside a medley of roasted vegetables. The chicken is perfectly seasoned with rosemary, thyme, and garlic powder, while the colorful bell peppers, zucchini, and red onion bring natural sweetness and crunch to every bite.

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NUTRITION

384kcal
Protein
48.1g
Fat
10.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Yellow Bell Pepper (75g)

1 cup Zucchini (124g)

1/2 cup Red Onion (80g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until the outside is golden and the inside reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F.

  • 5

    Combine the chopped bell peppers, zucchini, and red onion in a bowl. Toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared 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 this vibrant dish featuring juicy pan-seared chicken with an aromatic herb crust, served alongside a medley of roasted vegetables. The chicken is perfectly seasoned with rosemary, thyme, and garlic powder, while the colorful bell peppers, zucchini, and red onion bring natural sweetness and crunch to every bite.

NUTRITION

384kcal
Protein
48.1g
Fat
10.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Yellow Bell Pepper (75g)

1 cup Zucchini (124g)

1/2 cup Red Onion (80g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until the outside is golden and the inside reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F.

  • 5

    Combine the chopped bell peppers, zucchini, and red onion in a bowl. Toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.