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 delightful blend of a perfectly pan seared, herb-crusted chicken breast paired with a medley of roasted seasonal vegetables. This dish offers a vibrant palette of flavors and textures, with tender chicken seasoned with rosemary, thyme, and parsley, harmoniously complemented by the natural sweetness of roasted zucchini, red bell pepper, and red onion.

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NUTRITION

344kcal
Protein
41.4g
Fat
18g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Zucchini (approx 100g)

1/2 medium Red Bell Pepper (approx 75g)

1/4 medium Red Onion (approx 40g)

1 tablespoon Olive Oil

1 teaspoon each Fresh Rosemary, Fresh Thyme, Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat with olive oil until shimmering.

  • 3

    Place the chicken breast in the pan and sear each side for 4-5 minutes or until a golden-brown crust forms. Lower the heat and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them lightly with a little olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the herb-crusted chicken breast alongside a generous serving of the roasted vegetables and enjoy your balanced, flavorful meal.

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 delightful blend of a perfectly pan seared, herb-crusted chicken breast paired with a medley of roasted seasonal vegetables. This dish offers a vibrant palette of flavors and textures, with tender chicken seasoned with rosemary, thyme, and parsley, harmoniously complemented by the natural sweetness of roasted zucchini, red bell pepper, and red onion.

NUTRITION

344kcal
Protein
41.4g
Fat
18g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Zucchini (approx 100g)

1/2 medium Red Bell Pepper (approx 75g)

1/4 medium Red Onion (approx 40g)

1 tablespoon Olive Oil

1 teaspoon each Fresh Rosemary, Fresh Thyme, Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat with olive oil until shimmering.

  • 3

    Place the chicken breast in the pan and sear each side for 4-5 minutes or until a golden-brown crust forms. Lower the heat and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them lightly with a little olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the herb-crusted chicken breast alongside a generous serving of the roasted vegetables and enjoy your balanced, flavorful meal.