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 light yet flavorful dish featuring a herb-crusted chicken breast, perfectly pan seared to lock in juices and paired with a vibrant medley of roasted bell peppers and zucchini. This dish balances tender lean protein with fresh, crisp vegetables and an aromatic herb blend for a satisfying meal that’s as nourishing as it is delicious.

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NUTRITION

357kcal
Protein
37.2g
Fat
17.1g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

100g Bell Pepper, sliced

100g Zucchini, sliced

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the sliced bell pepper and zucchini with the remaining olive oil, salt, pepper, and a sprinkle of rosemary and thyme.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast them in the oven for 12-15 minutes or until tender and slightly charred at the edges.

  • 6

    Plate the chicken breast alongside the roasted vegetables. Garnish with a light drizzle of any remaining olive oil if desired, and serve warm.

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 light yet flavorful dish featuring a herb-crusted chicken breast, perfectly pan seared to lock in juices and paired with a vibrant medley of roasted bell peppers and zucchini. This dish balances tender lean protein with fresh, crisp vegetables and an aromatic herb blend for a satisfying meal that’s as nourishing as it is delicious.

NUTRITION

357kcal
Protein
37.2g
Fat
17.1g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

100g Bell Pepper, sliced

100g Zucchini, sliced

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the sliced bell pepper and zucchini with the remaining olive oil, salt, pepper, and a sprinkle of rosemary and thyme.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast them in the oven for 12-15 minutes or until tender and slightly charred at the edges.

  • 6

    Plate the chicken breast alongside the roasted vegetables. Garnish with a light drizzle of any remaining olive oil if desired, and serve warm.