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 vibrant, herb-infused chicken dish paired with a colorful medley of roasted vegetables. The succulent chicken breast is pan-seared to perfection with a fragrant crust of fresh herbs, while red bell peppers, zucchini, and red onion are roasted with a hint of olive oil to bring out their natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

292kcal
Protein
34.1g
Fat
8.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/4 cup thinly sliced Red Onion

2 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a minimal drizzle (if desired, you can add a small amount of olive oil) and pan-sear the chicken for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F (220°C). Toss the chopped red bell pepper, sliced zucchini, and red onion with 2 teaspoons of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer, and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked and rested for a couple of minutes, slice it and plate alongside the roasted vegetables.

  • 6

    Serve warm and enjoy a balanced meal that fits perfectly within your protein and calorie goals.

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 vibrant, herb-infused chicken dish paired with a colorful medley of roasted vegetables. The succulent chicken breast is pan-seared to perfection with a fragrant crust of fresh herbs, while red bell peppers, zucchini, and red onion are roasted with a hint of olive oil to bring out their natural sweetness.

NUTRITION

292kcal
Protein
34.1g
Fat
8.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/4 cup thinly sliced Red Onion

2 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a minimal drizzle (if desired, you can add a small amount of olive oil) and pan-sear the chicken for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F (220°C). Toss the chopped red bell pepper, sliced zucchini, and red onion with 2 teaspoons of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer, and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked and rested for a couple of minutes, slice it and plate alongside the roasted vegetables.

  • 6

    Serve warm and enjoy a balanced meal that fits perfectly within your protein and calorie goals.