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 delicious, balanced meal featuring a succulent chicken breast with a fragrant herb crust, perfectly seared to lock in flavor, and accompanied by a medley of colorful roasted vegetables. This dish is both satisfying and light, ideal for a hearty yet healthy dinner.

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NUTRITION

400kcal
Protein
43.9g
Fat
18.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Mixed Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables later.

  • 2

    Season the chicken breast with salt and pepper. Mix in finely chopped rosemary, thyme, and minced garlic to create an herb crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 3-4 minutes until a golden crust forms.

  • 4

    While the chicken is searing, chop the mixed bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them with a bit of olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly charred around the edges.

  • 6

    After searing, lower the heat to medium and finish cooking the chicken in the skillet for another 4-6 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Plate the chicken and add the roasted vegetables on the side. Serve immediately.

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 delicious, balanced meal featuring a succulent chicken breast with a fragrant herb crust, perfectly seared to lock in flavor, and accompanied by a medley of colorful roasted vegetables. This dish is both satisfying and light, ideal for a hearty yet healthy dinner.

NUTRITION

400kcal
Protein
43.9g
Fat
18.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Mixed Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables later.

  • 2

    Season the chicken breast with salt and pepper. Mix in finely chopped rosemary, thyme, and minced garlic to create an herb crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 3-4 minutes until a golden crust forms.

  • 4

    While the chicken is searing, chop the mixed bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them with a bit of olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly charred around the edges.

  • 6

    After searing, lower the heat to medium and finish cooking the chicken in the skillet for another 4-6 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Plate the chicken and add the roasted vegetables on the side. Serve immediately.