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

Enjoy a flavorful fusion of tender herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish features a perfectly seared chicken with aromatic herbs and a colorful assortment of zucchini, red bell pepper, and red onion, lightly tossed in olive oil and roasted to bring out their natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
46.9g
Fat
12.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini (150g)

1 cup chopped Red Bell Pepper (150g)

1/2 cup chopped Red Onion (50g)

1/2 tablespoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F for the roasted vegetables.

  • 2

    Pat dry the chicken breast with paper towels. Season both sides with salt, pepper, freshly chopped thyme, and rosemary.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast 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, toss the sliced zucchini, chopped red bell pepper, and red onion with olive oil, minced garlic, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan seared chicken with a generous serving of 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

Enjoy a flavorful fusion of tender herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish features a perfectly seared chicken with aromatic herbs and a colorful assortment of zucchini, red bell pepper, and red onion, lightly tossed in olive oil and roasted to bring out their natural sweetness.

NUTRITION

390kcal
Protein
46.9g
Fat
12.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini (150g)

1 cup chopped Red Bell Pepper (150g)

1/2 cup chopped Red Onion (50g)

1/2 tablespoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for the roasted vegetables.

  • 2

    Pat dry the chicken breast with paper towels. Season both sides with salt, pepper, freshly chopped thyme, and rosemary.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast 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, toss the sliced zucchini, chopped red bell pepper, and red onion with olive oil, minced garlic, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan seared chicken with a generous serving of roasted vegetables and serve immediately.