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

A savory, well-balanced dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in juices, paired with a colorful medley of roasted vegetables that deliver a satisfying crunch and natural sweetness. The dish is finished with aromatic rosemary and a drizzle of olive oil for a subtle, enriching finish.

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NUTRITION

346kcal
Protein
33.6g
Fat
18.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary (chopped)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh rosemary.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once shimmering, add the chicken and sear for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 3

    Preheat the oven to 425°F. In a bowl, combine the chopped red bell pepper, zucchini, and red onion. Add the remaining olive oil, minced garlic, salt, and pepper; toss until evenly coated.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-18 minutes, stirring halfway through, until tender and slightly charred at the edges.

  • 5

    Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve warm and enjoy.

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

A savory, well-balanced dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in juices, paired with a colorful medley of roasted vegetables that deliver a satisfying crunch and natural sweetness. The dish is finished with aromatic rosemary and a drizzle of olive oil for a subtle, enriching finish.

NUTRITION

346kcal
Protein
33.6g
Fat
18.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary (chopped)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh rosemary.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once shimmering, add the chicken and sear for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 3

    Preheat the oven to 425°F. In a bowl, combine the chopped red bell pepper, zucchini, and red onion. Add the remaining olive oil, minced garlic, salt, and pepper; toss until evenly coated.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-18 minutes, stirring halfway through, until tender and slightly charred at the edges.

  • 5

    Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve warm and enjoy.