Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup diced Red Bell Pepper; 1/2 cup diced Zucchini; 1/4 cup sliced Red Onion; 1 tbsp Olive Oil; 1 Garlic Clove; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; Salt & Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory pan-seared chicken breast encrusted with fragrant herbs, perfectly paired with a medley of roasted red bell pepper, zucchini, and red onion. The dish is finished with a drizzle of olive oil and a hint of garlic for a burst of flavor that makes this meal both satisfying and wholesome.

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NUTRITION

Protein

32.9g

Fat

18g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup sliced Red Onion

1 tbsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, chopped rosemary, and thyme.
2
Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.
3
In the meantime, preheat your oven to 425°F. Toss the red bell pepper, zucchini, red onion, and garlic with a pinch of salt and a drizzle of olive oil on a baking sheet.
4
Roast the vegetables in the preheated oven for about 12-15 minutes, or until tender and slightly charred at the edges.
5
Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your healthy, herb-crusted meal!