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 a beautifully balanced meal featuring a tender, herb-crusted chicken breast, crisp roasted seasonal vegetables, and a light serving of quinoa. Each bite bursts with fresh flavors enhanced by fragrant rosemary and thyme, making this dish a perfect, healthful option for dinner.

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NUTRITION

366kcal
Protein
37.3g
Fat
10.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 teaspoons Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

5 Cherry Tomatoes

1/2 cup Cooked Quinoa

Pinch each of Rosemary & Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables by chopping the red bell pepper and zucchini into bite-sized pieces, and halving the cherry tomatoes if desired.

  • 3

    In a bowl, toss the chopped vegetables with 1 teaspoon of olive oil, a pinch of rosemary and thyme, and salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and additional chopped herbs. Press a little extra herb mixture onto the chicken to form a light crust.

  • 6

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side, ensuring it’s cooked through and has a golden crust.

  • 7

    Plate the chicken with the roasted vegetables and serve alongside 1/2 cup of cooked quinoa.

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 a beautifully balanced meal featuring a tender, herb-crusted chicken breast, crisp roasted seasonal vegetables, and a light serving of quinoa. Each bite bursts with fresh flavors enhanced by fragrant rosemary and thyme, making this dish a perfect, healthful option for dinner.

NUTRITION

366kcal
Protein
37.3g
Fat
10.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 teaspoons Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

5 Cherry Tomatoes

1/2 cup Cooked Quinoa

Pinch each of Rosemary & Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables by chopping the red bell pepper and zucchini into bite-sized pieces, and halving the cherry tomatoes if desired.

  • 3

    In a bowl, toss the chopped vegetables with 1 teaspoon of olive oil, a pinch of rosemary and thyme, and salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and additional chopped herbs. Press a little extra herb mixture onto the chicken to form a light crust.

  • 6

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side, ensuring it’s cooked through and has a golden crust.

  • 7

    Plate the chicken with the roasted vegetables and serve alongside 1/2 cup of cooked quinoa.