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 flavorful chicken dish where tender pan seared chicken breast is encrusted with aromatic herbs and paired with a colorful medley of roasted vegetables. This balanced plate offers a satisfying mix of savory protein bursts and naturally sweet, caramelized veggies.

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NUTRITION

349kcal
Protein
38.2g
Fat
17.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Extra Virgin Olive Oil

1 cup Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, zucchini, and minced garlic with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables onto a baking sheet in a single layer and roast in the oven for about 15-20 minutes, stirring halfway, until tender and slightly caramelized.

  • 5

    Once the chicken reaches an internal temperature of 165°F, remove from the skillet and let it rest for a few minutes.

  • 6

    Slice the chicken and serve alongside the 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 flavorful chicken dish where tender pan seared chicken breast is encrusted with aromatic herbs and paired with a colorful medley of roasted vegetables. This balanced plate offers a satisfying mix of savory protein bursts and naturally sweet, caramelized veggies.

NUTRITION

349kcal
Protein
38.2g
Fat
17.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Extra Virgin Olive Oil

1 cup Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, zucchini, and minced garlic with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables onto a baking sheet in a single layer and roast in the oven for about 15-20 minutes, stirring halfway, until tender and slightly caramelized.

  • 5

    Once the chicken reaches an internal temperature of 165°F, remove from the skillet and let it rest for a few minutes.

  • 6

    Slice the chicken and serve alongside the roasted vegetables.