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 vibrant plate of pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables for a flavorful, nutrient-packed meal. The succulent chicken and caramelized veggies combine to create a delightful balance that’s as visually appealing as it is delicious.

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NUTRITION

348kcal
Protein
47.2g
Fat
10.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.25 cup Red Onion (sliced)

1 tsp Olive Oil

1 garlic clove, minced

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, minced garlic, and a drizzle of olive oil on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15 minutes or until they are tender with slightly charred edges.

  • 5

    Plate the chicken and serve alongside the roasted vegetables, garnishing with any extra fresh herbs if desired.

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 vibrant plate of pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables for a flavorful, nutrient-packed meal. The succulent chicken and caramelized veggies combine to create a delightful balance that’s as visually appealing as it is delicious.

NUTRITION

348kcal
Protein
47.2g
Fat
10.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.25 cup Red Onion (sliced)

1 tsp Olive Oil

1 garlic clove, minced

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, minced garlic, and a drizzle of olive oil on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15 minutes or until they are tender with slightly charred edges.

  • 5

    Plate the chicken and serve alongside the roasted vegetables, garnishing with any extra fresh herbs if desired.