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 delicious blend of a perfectly pan-seared herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish offers tender, juicy chicken enhanced by aromatic rosemary and thyme, and a colorful assortment of broccoli, red bell pepper, and zucchini, all lightly roasted in olive oil for a satisfying, wholesome meal.

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NUTRITION

410kcal
Protein
39.7g
Fat
19.1g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Boneless & Skinless

1 tbsp Olive Oil

1 cup Broccoli Florets

1 cup Red Bell Pepper, Sliced

1/2 cup Zucchini, Chopped

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken breast in the pan, cooking for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini in a small amount of olive oil, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Slice the chicken and serve it alongside the roasted vegetables for a 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 delicious blend of a perfectly pan-seared herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish offers tender, juicy chicken enhanced by aromatic rosemary and thyme, and a colorful assortment of broccoli, red bell pepper, and zucchini, all lightly roasted in olive oil for a satisfying, wholesome meal.

NUTRITION

410kcal
Protein
39.7g
Fat
19.1g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Boneless & Skinless

1 tbsp Olive Oil

1 cup Broccoli Florets

1 cup Red Bell Pepper, Sliced

1/2 cup Zucchini, Chopped

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken breast in the pan, cooking for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini in a small amount of olive oil, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Slice the chicken and serve it alongside the roasted vegetables for a balanced, flavorful meal.