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 delightful balance of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables and a touch of creamy avocado. This dish brings together juicy chicken enhanced with rosemary and thyme, tender broccoli, red bell pepper, and zucchini lightly roasted in olive oil to create a nutrient-dense, delicious meal that's as appealing to the eye as it is to the palate.

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NUTRITION

365kcal
Protein
39.2g
Fat
16.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1/4 Avocado

1 tbsp Fresh Rosemary & Thyme

1 tsp Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with garlic powder, fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the seasoned chicken breast into the skillet and sear for 3-4 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 broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Arrange the vegetables on a baking tray and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 6

    Slice the avocado and serve it on the side or atop the roasted vegetables.

  • 7

    Plate the chicken with a generous serving of roasted vegetables, and enjoy 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 delightful balance of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables and a touch of creamy avocado. This dish brings together juicy chicken enhanced with rosemary and thyme, tender broccoli, red bell pepper, and zucchini lightly roasted in olive oil to create a nutrient-dense, delicious meal that's as appealing to the eye as it is to the palate.

NUTRITION

365kcal
Protein
39.2g
Fat
16.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1/4 Avocado

1 tbsp Fresh Rosemary & Thyme

1 tsp Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and season it with garlic powder, fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the seasoned chicken breast into the skillet and sear for 3-4 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 broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Arrange the vegetables on a baking tray and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 6

    Slice the avocado and serve it on the side or atop the roasted vegetables.

  • 7

    Plate the chicken with a generous serving of roasted vegetables, and enjoy a balanced, flavorful meal.