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 vibrant plate of pan seared chicken breast infused with an herby crust and served alongside a medley of colorful roasted vegetables. The dish boasts a satisfying blend of juicy chicken, tender bell peppers, zucchini, and red onion, all brought together with a drizzle of extra virgin olive oil and aromatic herbs.

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NUTRITION

360kcal
Protein
37.0g
Fat
18.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, dried thyme, and dried oregano to create an herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a bowl, toss the red bell pepper, zucchini, and red onion slices with a light drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 12-15 minutes, or until they are tender and slightly caramelized at the edges.

  • 5

    Plate the pan seared chicken breast alongside the roasted vegetables. Serve immediately and enjoy a balanced, hearty meal that fits perfectly within your nutritional goals.

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 vibrant plate of pan seared chicken breast infused with an herby crust and served alongside a medley of colorful roasted vegetables. The dish boasts a satisfying blend of juicy chicken, tender bell peppers, zucchini, and red onion, all brought together with a drizzle of extra virgin olive oil and aromatic herbs.

NUTRITION

360kcal
Protein
37.0g
Fat
18.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, dried thyme, and dried oregano to create an herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a bowl, toss the red bell pepper, zucchini, and red onion slices with a light drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 12-15 minutes, or until they are tender and slightly caramelized at the edges.

  • 5

    Plate the pan seared chicken breast alongside the roasted vegetables. Serve immediately and enjoy a balanced, hearty meal that fits perfectly within your nutritional goals.