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 the delightful combination of a crisp herb-crusted chicken breast seared to golden perfection alongside a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and fresh produce, with a touch of aromatic herbs enhancing every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

322kcal
Protein
38.5g
Fat
9.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Zucchini slices

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1 teaspoon Olive Oil

1 Garlic clove

1 teaspoon Fresh Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a small bowl, finely mince the garlic and chop the fresh rosemary.

  • 2

    Season the chicken with salt, pepper, and gently press the garlic and rosemary onto both sides to create an herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the chicken breast for about 4-5 minutes on each side until golden-brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Slice the seared chicken breast and serve alongside the roasted vegetables for a well-balanced 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 the delightful combination of a crisp herb-crusted chicken breast seared to golden perfection alongside a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and fresh produce, with a touch of aromatic herbs enhancing every bite.

NUTRITION

322kcal
Protein
38.5g
Fat
9.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Zucchini slices

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1 teaspoon Olive Oil

1 Garlic clove

1 teaspoon Fresh Rosemary

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a small bowl, finely mince the garlic and chop the fresh rosemary.

  • 2

    Season the chicken with salt, pepper, and gently press the garlic and rosemary onto both sides to create an herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the chicken breast for about 4-5 minutes on each side until golden-brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Slice the seared chicken breast and serve alongside the roasted vegetables for a well-balanced meal.