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 beautifully balanced dinner featuring a juicy, herb-crusted chicken breast with a crisp, golden sear paired alongside a medley of roasted vegetables. This dish harmonizes the fresh, aromatic flavors of rosemary and thyme with the natural sweetness of vegetables, making for a palate-pleasing, nourishing meal.

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NUTRITION

403kcal
Protein
41.1g
Fat
18.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is sizzling, place the chicken breast in the skillet, searing it for about 3-4 minutes on each side until golden and cooked through. Remove and let rest.

  • 4

    Preheat your oven to 425°F. While the chicken is resting, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with a little olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the 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 beautifully balanced dinner featuring a juicy, herb-crusted chicken breast with a crisp, golden sear paired alongside a medley of roasted vegetables. This dish harmonizes the fresh, aromatic flavors of rosemary and thyme with the natural sweetness of vegetables, making for a palate-pleasing, nourishing meal.

NUTRITION

403kcal
Protein
41.1g
Fat
18.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is sizzling, place the chicken breast in the skillet, searing it for about 3-4 minutes on each side until golden and cooked through. Remove and let rest.

  • 4

    Preheat your oven to 425°F. While the chicken is resting, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with a little olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables and serve immediately.