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 delightful dish featuring a perfectly pan seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is seasoned with aromatic herbs, delivering a satisfying protein punch while the vegetables add a burst of natural sweetness and crunch. A lightly drizzled olive oil enhances the flavors, making this meal a wholesome and balanced choice.

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NUTRITION

355kcal
Protein
37.5g
Fat
18.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

Herbs & Spices (Thyme, Rosemary, Salt, Pepper) to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a cast-iron skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove and let it rest.

  • 4

    While the chicken is cooking, toss the sliced zucchini, chopped red bell pepper, and cherry tomatoes with a pinch of salt, pepper, and a splash of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in an oven preheated to 400°F for about 10-12 minutes until tender but still retaining some crunch.

  • 6

    Slice the rested chicken breast and serve atop the roasted vegetables. Garnish with additional herbs if desired.

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 delightful dish featuring a perfectly pan seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is seasoned with aromatic herbs, delivering a satisfying protein punch while the vegetables add a burst of natural sweetness and crunch. A lightly drizzled olive oil enhances the flavors, making this meal a wholesome and balanced choice.

NUTRITION

355kcal
Protein
37.5g
Fat
18.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

Herbs & Spices (Thyme, Rosemary, Salt, Pepper) to taste

PREPARATION

  • 1

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

  • 2

    Preheat a cast-iron skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove and let it rest.

  • 4

    While the chicken is cooking, toss the sliced zucchini, chopped red bell pepper, and cherry tomatoes with a pinch of salt, pepper, and a splash of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in an oven preheated to 400°F for about 10-12 minutes until tender but still retaining some crunch.

  • 6

    Slice the rested chicken breast and serve atop the roasted vegetables. Garnish with additional herbs if desired.