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 delightful balance of tender, pan-seared chicken breast kissed with a blend of herbs, paired with a vibrant medley of roasted vegetables. This dish offers crisp edges and savory flavors, perfect for a nourishing lunch or dinner.

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NUTRITION

370kcal
Protein
38.9g
Fat
18.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon 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, dried rosemary, and garlic powder.

  • 2

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

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and cook 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 your oven to 400°F and toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 delightful balance of tender, pan-seared chicken breast kissed with a blend of herbs, paired with a vibrant medley of roasted vegetables. This dish offers crisp edges and savory flavors, perfect for a nourishing lunch or dinner.

NUTRITION

370kcal
Protein
38.9g
Fat
18.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and cook 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 your oven to 400°F and toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.