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 this well-balanced dish featuring a succulent herb-crusted chicken breast pan-seared to perfection and paired with an assortment of roasted, tender vegetables. The aromatic blend of fresh herbs enhances the chicken’s flavor, while the lightly caramelized vegetables add a delightful texture and natural sweetness.

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NUTRITION

463kcal
Protein
54.9g
Fat
20.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Zucchini

1 medium Red Bell Pepper

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat your oven to 425°F.

  • 4

    In a mixing bowl, toss the zucchini, red bell pepper, and minced garlic with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 12-15 minutes or until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it atop a bed of roasted vegetables. Optionally, drizzle any remaining pan juices over the top.

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 this well-balanced dish featuring a succulent herb-crusted chicken breast pan-seared to perfection and paired with an assortment of roasted, tender vegetables. The aromatic blend of fresh herbs enhances the chicken’s flavor, while the lightly caramelized vegetables add a delightful texture and natural sweetness.

NUTRITION

463kcal
Protein
54.9g
Fat
20.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Zucchini

1 medium Red Bell Pepper

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat your oven to 425°F.

  • 4

    In a mixing bowl, toss the zucchini, red bell pepper, and minced garlic with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 12-15 minutes or until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it atop a bed of roasted vegetables. Optionally, drizzle any remaining pan juices over the top.