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 blend of a herb-crusted chicken breast paired with a medley of oven-roasted vegetables. Each bite offers the tender, juicy essence of chicken enveloped in aromatic thyme and rosemary, complemented by the sweet crunch of bell peppers, broccoli, and zucchini. A perfect dish to enjoy any time of the day.

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NUTRITION

350kcal
Protein
42.1g
Fat
9.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Bell Peppers

1 cup Broccoli

1 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 425°F.

  • 3

    Slice the bell peppers, broccoli, and zucchini into bite-sized pieces. Toss the vegetables lightly with olive oil, salt, and pepper.

  • 4

    In a skillet over medium-high heat, sear the chicken breast for about 3-4 minutes on each side until a golden crust forms.

  • 5

    Transfer the seared chicken and vegetables to a baking sheet. Roast in the oven for about 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.

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 blend of a herb-crusted chicken breast paired with a medley of oven-roasted vegetables. Each bite offers the tender, juicy essence of chicken enveloped in aromatic thyme and rosemary, complemented by the sweet crunch of bell peppers, broccoli, and zucchini. A perfect dish to enjoy any time of the day.

NUTRITION

350kcal
Protein
42.1g
Fat
9.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Bell Peppers

1 cup Broccoli

1 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 425°F.

  • 3

    Slice the bell peppers, broccoli, and zucchini into bite-sized pieces. Toss the vegetables lightly with olive oil, salt, and pepper.

  • 4

    In a skillet over medium-high heat, sear the chicken breast for about 3-4 minutes on each side until a golden crust forms.

  • 5

    Transfer the seared chicken and vegetables to a baking sheet. Roast in the oven for about 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.