Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 50g Zucchini; 50g Bell Pepper; 50g Red Onion; 2 tsp Olive Oil; 0.5 tsp Dried Rosemary; 0.5 tsp Dried Thyme; 0.5 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish showcases a balance of savory flavors and vibrant textures, ideal for a healthy, satisfying meal.

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NUTRITION

Protein

36.8g

Fat

13.6g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

50g Zucchini

50g Bell Pepper

50g Red Onion

2 tsp Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season lightly with salt and pepper.
2
In a small bowl, mix together the dried rosemary, dried thyme, and garlic powder.
3
Sprinkle the herb mixture evenly over both sides of the chicken.
4
Heat a non-stick skillet over medium-high heat and add the olive oil.
5
Once the oil is hot, 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.
6
Meanwhile, preheat the oven to 425°F. Toss the zucchini, bell pepper, and red onion with a little extra olive oil (if desired), salt, and pepper on a baking sheet.
7
Roast the vegetables in the preheated oven for about 15-18 minutes, or until tender and slightly charred around the edges.
8
Plate the seared chicken alongside the roasted vegetables. Serve immediately.