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 vibrant dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is pan seared to perfection with a delicate blend of rosemary and thyme, while a colorful mix of bell pepper, zucchini, and red onion provides a fresh, appetizing counterpoint.

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NUTRITION

329kcal
Protein
37g
Fat
13.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 teaspoons Extra Virgin Olive Oil

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides lightly with salt and black pepper.

  • 2

    In a small bowl, mix the olive oil with the chopped fresh rosemary and thyme.

  • 3

    Brush the chicken breast with the herb-infused olive oil, ensuring an even coating.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables in a little olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables. Optionally, drizzle any remaining herb oil over the top for an extra burst of flavor.

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 vibrant dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is pan seared to perfection with a delicate blend of rosemary and thyme, while a colorful mix of bell pepper, zucchini, and red onion provides a fresh, appetizing counterpoint.

NUTRITION

329kcal
Protein
37g
Fat
13.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 teaspoons Extra Virgin Olive Oil

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides lightly with salt and black pepper.

  • 2

    In a small bowl, mix the olive oil with the chopped fresh rosemary and thyme.

  • 3

    Brush the chicken breast with the herb-infused olive oil, ensuring an even coating.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables in a little olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables. Optionally, drizzle any remaining herb oil over the top for an extra burst of flavor.