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 the flavors of perfectly pan seared chicken breast, encrusted with aromatic herbs and spices, paired with a medley of roasted seasonal vegetables. This dish is light yet satisfying, ideal for a balanced meal that’s both flavorful and nutritious.

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NUTRITION

348kcal
Protein
34.2g
Fat
18.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

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, garlic powder, fresh rosemary, and thyme.

  • 2

    Heat olive oil in a heavy skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    While the chicken cooks, preheat oven to 425°F and toss the bell pepper, zucchini, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Plate the seared chicken alongside a generous serving of 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

Savor the flavors of perfectly pan seared chicken breast, encrusted with aromatic herbs and spices, paired with a medley of roasted seasonal vegetables. This dish is light yet satisfying, ideal for a balanced meal that’s both flavorful and nutritious.

NUTRITION

348kcal
Protein
34.2g
Fat
18.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a heavy skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    While the chicken cooks, preheat oven to 425°F and toss the bell pepper, zucchini, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Plate the seared chicken alongside a generous serving of the roasted vegetables and serve immediately.