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 beautifully seared chicken breast enhanced with aromatic rosemary and thyme, served alongside a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-rich veggies with a light, herb-infused crust.

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NUTRITION

329kcal
Protein
38.8g
Fat
13.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. In a bowl, toss the chopped broccoli, red bell pepper, and zucchini with 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, or until tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables and 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 beautifully seared chicken breast enhanced with aromatic rosemary and thyme, served alongside a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-rich veggies with a light, herb-infused crust.

NUTRITION

329kcal
Protein
38.8g
Fat
13.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. In a bowl, toss the chopped broccoli, red bell pepper, and zucchini with 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, or until tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.