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 plate of herb-crusted chicken breast paired with a medley of roasted vegetables. Crisp red bell pepper, tender zucchini, and juicy cherry tomatoes mingle with aromatic rosemary, thyme, and garlic for a heartwarming dish that's both flavorful and nutritionally balanced.

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NUTRITION

282kcal
Protein
34.7g
Fat
9.0g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

Fresh Herbs and Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a generous sprinkle of finely chopped fresh rosemary, thyme, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Once hot, sear the chicken breast for about 4-5 minutes per side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 400°F and prepare the vegetables. Slice the red bell pepper and zucchini into strips, and halve the cherry tomatoes.

  • 4

    Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender yet slightly crisp.

  • 6

    Once the chicken is cooked through (internal temperature reaching 165°F), remove it from the pan and let it rest for a few minutes.

  • 7

    Plate the chicken alongside the roasted vegetables and enjoy your balanced, nutrient-packed 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

Enjoy a vibrant plate of herb-crusted chicken breast paired with a medley of roasted vegetables. Crisp red bell pepper, tender zucchini, and juicy cherry tomatoes mingle with aromatic rosemary, thyme, and garlic for a heartwarming dish that's both flavorful and nutritionally balanced.

NUTRITION

282kcal
Protein
34.7g
Fat
9.0g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

Fresh Herbs and Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a generous sprinkle of finely chopped fresh rosemary, thyme, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Once hot, sear the chicken breast for about 4-5 minutes per side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 400°F and prepare the vegetables. Slice the red bell pepper and zucchini into strips, and halve the cherry tomatoes.

  • 4

    Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender yet slightly crisp.

  • 6

    Once the chicken is cooked through (internal temperature reaching 165°F), remove it from the pan and let it rest for a few minutes.

  • 7

    Plate the chicken alongside the roasted vegetables and enjoy your balanced, nutrient-packed meal.