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 herb-crusted chicken, pan-seared to a tender finish and paired with a medley of roasted vegetables. The dish is accented with aromatic rosemary and thyme, creating a balanced, nutrient-dense meal that's both satisfying and flavorful.

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NUTRITION

362kcal
Protein
38.2g
Fat
18.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and sprinkle with mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Set aside and keep warm.

  • 3

    Preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini in the remaining olive oil, a pinch of salt, and pepper.

  • 4

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

  • 5

    Slice the chicken breast and arrange on a plate with the roasted vegetables. Garnish with additional fresh herbs if desired, and serve warm.

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 herb-crusted chicken, pan-seared to a tender finish and paired with a medley of roasted vegetables. The dish is accented with aromatic rosemary and thyme, creating a balanced, nutrient-dense meal that's both satisfying and flavorful.

NUTRITION

362kcal
Protein
38.2g
Fat
18.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and sprinkle with mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Set aside and keep warm.

  • 3

    Preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini in the remaining olive oil, a pinch of salt, and pepper.

  • 4

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

  • 5

    Slice the chicken breast and arrange on a plate with the roasted vegetables. Garnish with additional fresh herbs if desired, and serve warm.