Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (~170 g); 1 cup Broccoli (91 g); 1/2 cup Red Bell Pepper (75 g); 1/2 cup Zucchini (65 g); 2 tsp Olive Oil (~9 g); 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 tsp Garlic Powder; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a beautifully seared chicken breast encrusted with aromatic herbs accompanied by a medley of tender roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant, fresh flavors, perfect for lunch or dinner.

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NUTRITION

Protein

41.4g

Fat

9.2g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170 g)

1 cup Broccoli (91 g)

1/2 cup Red Bell Pepper (75 g)

1/2 cup Zucchini (65 g)

2 tsp Olive Oil (~9 g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

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, garlic powder, dried thyme, and dried rosemary.
2
Heat 1 teaspoon of olive oil in a nonstick skillet over medium-high heat. Once hot, add the chicken breast and cook for 5-7 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
3
While the chicken cooks, preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, and zucchini with the remaining 1 teaspoon of olive oil, salt, and pepper.
4
Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred on the edges.
5
Plate the chicken alongside the roasted vegetables, and serve warm.