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 a beautifully balanced plate featuring a herb-crusted chicken breast, pan-seared to golden perfection and paired with a medley of roasted vibrant vegetables. The dish is infused with aromatic rosemary and thyme, offering an enticing blend of savory and fresh flavors that delight the senses while fitting neatly into your nutritional goals.

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NUTRITION

332kcal
Protein
37.8g
Fat
13g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Mixed Bell Pepper

1/2 medium Zucchini (approx. 100g)

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed herbs.

  • 2

    Preheat a nonstick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove and set aside.

  • 4

    In a bowl, combine the chopped mixed bell pepper, sliced zucchini, and halved cherry tomatoes. Drizzle with the remaining 1 tsp of olive oil, and season with salt and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and place them in a preheated oven at 425°F (220°C) for about 10-12 minutes, stirring once halfway, until they are just tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside the roasted vegetables 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

Savor a beautifully balanced plate featuring a herb-crusted chicken breast, pan-seared to golden perfection and paired with a medley of roasted vibrant vegetables. The dish is infused with aromatic rosemary and thyme, offering an enticing blend of savory and fresh flavors that delight the senses while fitting neatly into your nutritional goals.

NUTRITION

332kcal
Protein
37.8g
Fat
13g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Mixed Bell Pepper

1/2 medium Zucchini (approx. 100g)

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed herbs.

  • 2

    Preheat a nonstick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove and set aside.

  • 4

    In a bowl, combine the chopped mixed bell pepper, sliced zucchini, and halved cherry tomatoes. Drizzle with the remaining 1 tsp of olive oil, and season with salt and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and place them in a preheated oven at 425°F (220°C) for about 10-12 minutes, stirring once halfway, until they are just tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside the roasted vegetables and serve warm.