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 and wholesome dish featuring succulent pan-seared chicken breast with a fragrant herb crust, accompanied by a colorful medley of roasted vegetables. This meal delivers a pleasing balance of tender protein, crisp vegetables, and aromatic herbs, perfect for a nutrient-packed dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
40.4g
Fat
18.0g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 clove Garlic, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the minced garlic, chopped rosemary and thyme leaves. Add salt and pepper to taste.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides.

  • 4

    Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breast and sear for about 2-3 minutes per side until golden.

  • 5

    While the chicken sears, chop zucchini and red bell pepper into uniform pieces and toss them together with the cherry tomatoes in a bowl. Drizzle with a little extra olive oil, salt, and pepper.

  • 6

    Remove the chicken from the skillet temporarily and add the vegetable mix to the pan. Stir the vegetables gently to coat with the oil and herbs.

  • 7

    Place the seared chicken back on top of the vegetables in the skillet.

  • 8

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, let rest for a couple minutes, then plate and serve.

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 and wholesome dish featuring succulent pan-seared chicken breast with a fragrant herb crust, accompanied by a colorful medley of roasted vegetables. This meal delivers a pleasing balance of tender protein, crisp vegetables, and aromatic herbs, perfect for a nutrient-packed dinner.

NUTRITION

368kcal
Protein
40.4g
Fat
18.0g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 clove Garlic, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the minced garlic, chopped rosemary and thyme leaves. Add salt and pepper to taste.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides.

  • 4

    Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breast and sear for about 2-3 minutes per side until golden.

  • 5

    While the chicken sears, chop zucchini and red bell pepper into uniform pieces and toss them together with the cherry tomatoes in a bowl. Drizzle with a little extra olive oil, salt, and pepper.

  • 6

    Remove the chicken from the skillet temporarily and add the vegetable mix to the pan. Stir the vegetables gently to coat with the oil and herbs.

  • 7

    Place the seared chicken back on top of the vegetables in the skillet.

  • 8

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, let rest for a couple minutes, then plate and serve.