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 delightful dish featuring a tender, herb-crusted chicken breast perfectly pan-seared to a golden finish, paired with a vibrant medley of roasted bell pepper, zucchini, and broccoli. Each bite offers a balance of savory herbs and fresh, crispy vegetables, making for a wholesome and satisfying meal.

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NUTRITION

371kcal
Protein
36g
Fat
18.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli florets

1 tbsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Season the chicken breast with dried thyme, dried rosemary, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat and add a small drizzle of olive oil. Once hot, sear the chicken breast for about 5-6 minutes per side until it reaches an internal temperature of 165°F and develops a golden crust.

  • 4

    While the chicken is searing, toss the sliced red bell pepper, zucchini, and broccoli florets with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced and 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 this delightful dish featuring a tender, herb-crusted chicken breast perfectly pan-seared to a golden finish, paired with a vibrant medley of roasted bell pepper, zucchini, and broccoli. Each bite offers a balance of savory herbs and fresh, crispy vegetables, making for a wholesome and satisfying meal.

NUTRITION

371kcal
Protein
36g
Fat
18.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli florets

1 tbsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Season the chicken breast with dried thyme, dried rosemary, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat and add a small drizzle of olive oil. Once hot, sear the chicken breast for about 5-6 minutes per side until it reaches an internal temperature of 165°F and develops a golden crust.

  • 4

    While the chicken is searing, toss the sliced red bell pepper, zucchini, and broccoli florets with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

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