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, satisfying dish featuring succulent chicken breast with a crispy herb crust paired with a medley of roasted vegetables. This dish boasts a balance of lean protein and nutrient-packed vegetables, all lightly enhanced with aromatic herbs and a drizzle of olive oil for a gourmet twist.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
38.0g
Fat
18.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F for the vegetables.

  • 5

    Toss the red bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast into strips and serve it alongside the vibrant 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

Enjoy a vibrant, satisfying dish featuring succulent chicken breast with a crispy herb crust paired with a medley of roasted vegetables. This dish boasts a balance of lean protein and nutrient-packed vegetables, all lightly enhanced with aromatic herbs and a drizzle of olive oil for a gourmet twist.

NUTRITION

382kcal
Protein
38.0g
Fat
18.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F for the vegetables.

  • 5

    Toss the red bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast into strips and serve it alongside the vibrant roasted vegetables.