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 this bright and flavorful herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken, infused with rosemary, thyme, and a hint of garlic, is perfectly seared to lock in juices, while the vegetables are lightly roasted with olive oil and a splash of lemon to accentuate their natural sweetness.

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NUTRITION

317kcal
Protein
40.9g
Fat
13.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1 Lemon Wedge

1/2 tsp Rosemary

1/2 tsp Thyme

1/4 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until golden brown, then reduce heat to medium-low and let it cook through for an additional 4-5 minutes.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Squeeze a lemon wedge over the vegetables for a burst of brightness before serving.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and enjoy your balanced, nutrient-packed meal.

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 this bright and flavorful herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken, infused with rosemary, thyme, and a hint of garlic, is perfectly seared to lock in juices, while the vegetables are lightly roasted with olive oil and a splash of lemon to accentuate their natural sweetness.

NUTRITION

317kcal
Protein
40.9g
Fat
13.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1 Lemon Wedge

1/2 tsp Rosemary

1/2 tsp Thyme

1/4 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until golden brown, then reduce heat to medium-low and let it cook through for an additional 4-5 minutes.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Squeeze a lemon wedge over the vegetables for a burst of brightness before serving.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and enjoy your balanced, nutrient-packed meal.