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 dinner featuring a perfectly pan-seared herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The herbs lend an aromatic touch while a splash of olive oil enriches the dish with a hint of Mediterranean flavor, making each bite both satisfying and wholesome.

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NUTRITION

396kcal
Protein
45.7g
Fat
19.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Extra Virgin Olive Oil

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

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PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add half of the olive oil.

  • 3

    Place the chicken breast 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

    Meanwhile, toss the chopped broccoli, sliced red bell pepper, and zucchini in the remaining olive oil with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, flavorful 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 a delicious dinner featuring a perfectly pan-seared herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The herbs lend an aromatic touch while a splash of olive oil enriches the dish with a hint of Mediterranean flavor, making each bite both satisfying and wholesome.

NUTRITION

396kcal
Protein
45.7g
Fat
19.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Extra Virgin Olive Oil

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

PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add half of the olive oil.

  • 3

    Place the chicken breast 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

    Meanwhile, toss the chopped broccoli, sliced red bell pepper, and zucchini in the remaining olive oil with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, flavorful meal.