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; 0.5 cup sliced Bell Pepper; 0.5 cup sliced Zucchini; 0.25 cup sliced Red Onion; 1 teaspoon Olive Oil; 0.5 teaspoon Dried Rosemary; 0.5 teaspoon Dried Thyme; 1 clove Garlic, minced; Salt and 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 this perfectly balanced dish featuring a succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables. A light, yet satisfying meal that delivers both flavor and nourishment.

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NUTRITION

Protein

45.4g

Fat

10g

Carbs

13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup sliced Bell Pepper

0.5 cup sliced Zucchini

0.25 cup sliced Red Onion

1 teaspoon Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt and pepper.
2
In a small bowl, mix the dried rosemary, dried thyme, and minced garlic.
3
Coat the chicken with the herb mixture, pressing gently to adhere.
4
Heat olive oil in a non-stick skillet over medium-high heat.
5
Place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden and cooked through.
6
While the chicken is cooking, preheat your oven to 400°F.
7
Toss the sliced bell pepper, zucchini, and red onion with a dash of salt, pepper, and a drizzle of olive oil if desired.
8
Spread the vegetables on a baking tray and roast in the oven for 10-12 minutes or until tender and lightly charred.
9
Serve the pan seared chicken alongside the roasted vegetables and enjoy immediately.