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 flavors of herb-infused chicken paired with a vibrant medley of roasted vegetables. Crispy on the outside with tender, juicy chicken complemented by the aromatic spices and a slight char from the oven-roasted veggies, this dish delivers a delicious and balanced meal that's ideal for a nutritious dinner.

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NUTRITION

380kcal
Protein
38.2g
Fat
18.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Bell Peppers, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1 tbsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, mix the chopped rosemary, thyme, and parsley.

  • 3

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat half the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until tender and slightly charred.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F), remove it from the skillet and let it rest for a few minutes.

  • 8

    Slice the chicken and serve alongside the roasted vegetables.

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 flavors of herb-infused chicken paired with a vibrant medley of roasted vegetables. Crispy on the outside with tender, juicy chicken complemented by the aromatic spices and a slight char from the oven-roasted veggies, this dish delivers a delicious and balanced meal that's ideal for a nutritious dinner.

NUTRITION

380kcal
Protein
38.2g
Fat
18.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Bell Peppers, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1 tbsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, mix the chopped rosemary, thyme, and parsley.

  • 3

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat half the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until tender and slightly charred.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F), remove it from the skillet and let it rest for a few minutes.

  • 8

    Slice the chicken and serve alongside the roasted vegetables.