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 vibrant plate of pan seared chicken breast encrusted with fresh herbs, beautifully paired with a medley of roasted vegetables including broccoli, red bell pepper, zucchini, and a touch of sweet potato. This dish features crisp, caramelized edges on the veggies and tender, juicy chicken infused with rosemary and thyme, creating a balanced meal perfect for any time of day.

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NUTRITION

375kcal
Protein
36.0g
Fat
16.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup cubed Sweet Potato

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a pan over medium-high heat until shimmering.

  • 3

    Add the chicken breast and sear for about 4-5 minutes on each side until golden and fully cooked. Remove and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    Toss the broccoli, red bell pepper, zucchini, and sweet potato cubes with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, or until tender and slightly browned.

  • 7

    Slice the chicken breast and 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

Enjoy a vibrant plate of pan seared chicken breast encrusted with fresh herbs, beautifully paired with a medley of roasted vegetables including broccoli, red bell pepper, zucchini, and a touch of sweet potato. This dish features crisp, caramelized edges on the veggies and tender, juicy chicken infused with rosemary and thyme, creating a balanced meal perfect for any time of day.

NUTRITION

375kcal
Protein
36.0g
Fat
16.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup cubed Sweet Potato

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a pan over medium-high heat until shimmering.

  • 3

    Add the chicken breast and sear for about 4-5 minutes on each side until golden and fully cooked. Remove and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    Toss the broccoli, red bell pepper, zucchini, and sweet potato cubes with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, or until tender and slightly browned.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables.