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 tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The juicy chicken is seared to golden perfection with a fragrant blend of rosemary and thyme, while the vegetables offer a delightful crunch and natural sweetness, making this meal a balanced and satisfying option.

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NUTRITION

351kcal
Protein
33.5g
Fat
18.3g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion (quartered)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside to rest.

  • 3

    Preheat your oven to 425°F (220°C). In a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper.

  • 4

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

  • 5

    Slice the rested chicken breast and serve it atop the bed of roasted vegetables. Enjoy your balanced and 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 tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The juicy chicken is seared to golden perfection with a fragrant blend of rosemary and thyme, while the vegetables offer a delightful crunch and natural sweetness, making this meal a balanced and satisfying option.

NUTRITION

351kcal
Protein
33.5g
Fat
18.3g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion (quartered)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside to rest.

  • 3

    Preheat your oven to 425°F (220°C). In a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper.

  • 4

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

  • 5

    Slice the rested chicken breast and serve it atop the bed of roasted vegetables. Enjoy your balanced and flavorful meal.