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 with a fragrant herb crust paired with a medley of roasted vegetables. This dish blends the savory richness of pan-seared chicken with the natural sweetness and crunch of roasted broccoli, red bell pepper, and zucchini, all elevated by aromatic herbs and a hint of lemon.

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NUTRITION

315kcal
Protein
44.1g
Fat
9.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup mixed vegetables (approx. 1/3 cup each: broccoli, red bell pepper, zucchini)

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and garlic powder. Press chopped rosemary and thyme onto the surface to create a herb crust.

  • 2

    Preheat a heavy skillet over medium-high heat and add 1 tsp of olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is searing, toss the mixed vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for 10-12 minutes until tender and slightly charred.

  • 5

    Plate the chicken breast alongside the roasted vegetables, and finish with a squeeze of lemon for brightness.

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 with a fragrant herb crust paired with a medley of roasted vegetables. This dish blends the savory richness of pan-seared chicken with the natural sweetness and crunch of roasted broccoli, red bell pepper, and zucchini, all elevated by aromatic herbs and a hint of lemon.

NUTRITION

315kcal
Protein
44.1g
Fat
9.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup mixed vegetables (approx. 1/3 cup each: broccoli, red bell pepper, zucchini)

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and garlic powder. Press chopped rosemary and thyme onto the surface to create a herb crust.

  • 2

    Preheat a heavy skillet over medium-high heat and add 1 tsp of olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is searing, toss the mixed vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for 10-12 minutes until tender and slightly charred.

  • 5

    Plate the chicken breast alongside the roasted vegetables, and finish with a squeeze of lemon for brightness.