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 delightful combination of succulent herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to perfection with a light herb coating, creating a beautiful crust and tender interior, while the vegetables bring a burst of sweetness and texture to each bite.

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NUTRITION

322kcal
Protein
44.4g
Fat
10g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~140g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~90g)

1 serving Cherry Tomatoes (~80g)

1 teaspoon Olive Oil (~5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and 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 a non-stick skillet over medium-high heat with the olive oil.

  • 3

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

  • 4

    While the chicken cooks, preheat the oven to 400°F and prepare the vegetables by slicing the red bell pepper and zucchini into strips or rounds, and halving the cherry tomatoes.

  • 5

    Spread the vegetables on a baking sheet, drizzle with a light coating of olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly charred.

  • 7

    Plate the chicken and serve alongside the roasted vegetables. Garnish with additional fresh herbs if desired.

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 delightful combination of succulent herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to perfection with a light herb coating, creating a beautiful crust and tender interior, while the vegetables bring a burst of sweetness and texture to each bite.

NUTRITION

322kcal
Protein
44.4g
Fat
10g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~140g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~90g)

1 serving Cherry Tomatoes (~80g)

1 teaspoon Olive Oil (~5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil.

  • 3

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

  • 4

    While the chicken cooks, preheat the oven to 400°F and prepare the vegetables by slicing the red bell pepper and zucchini into strips or rounds, and halving the cherry tomatoes.

  • 5

    Spread the vegetables on a baking sheet, drizzle with a light coating of olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly charred.

  • 7

    Plate the chicken and serve alongside the roasted vegetables. Garnish with additional fresh herbs if desired.