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 delicious, herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish features a perfectly seared, tender chicken accented by a fragrant blend of fresh herbs, served alongside zucchini, red bell pepper, cherry tomatoes, and broccoli, all lightly roasted in olive oil for a vibrant, healthful meal that's as visually appealing as it is tasty.

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NUTRITION

405kcal
Protein
40.4g
Fat
19g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Broccoli Florets

2 tsp Olive Oil

Fresh Herbs & Spices to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with garlic powder, salt, pepper, and finely chopped fresh herbs (thyme and rosemary).

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

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

  • 4

    While the chicken is cooking, preheat the oven to 425°F and prepare the vegetables.

  • 5

    Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces; combine with cherry tomatoes in a bowl.

  • 6

    Drizzle the remaining olive oil over the vegetables, season lightly with salt, pepper, and additional herbs, and toss to coat evenly.

  • 7

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for approximately 12-15 minutes until they are tender and slightly charred on the edges.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 delicious, herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish features a perfectly seared, tender chicken accented by a fragrant blend of fresh herbs, served alongside zucchini, red bell pepper, cherry tomatoes, and broccoli, all lightly roasted in olive oil for a vibrant, healthful meal that's as visually appealing as it is tasty.

NUTRITION

405kcal
Protein
40.4g
Fat
19g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Broccoli Florets

2 tsp Olive Oil

Fresh Herbs & Spices to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with garlic powder, salt, pepper, and finely chopped fresh herbs (thyme and rosemary).

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

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

  • 4

    While the chicken is cooking, preheat the oven to 425°F and prepare the vegetables.

  • 5

    Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces; combine with cherry tomatoes in a bowl.

  • 6

    Drizzle the remaining olive oil over the vegetables, season lightly with salt, pepper, and additional herbs, and toss to coat evenly.

  • 7

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for approximately 12-15 minutes until they are tender and slightly charred on the edges.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve immediately.