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 savory herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan-seared to lock in juices and then finished with a delicate crust of fresh thyme and rosemary, while the vegetables are lightly roasted in olive oil to bring out their natural sweetness and tender texture.

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NUTRITION

518kcal
Protein
47.0g
Fat
21.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

Fresh Herbs & 1 garlic clove

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Prepare the herb crust by finely chopping fresh thyme, rosemary, and one garlic clove. Mix them with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and sear the chicken breast for about 3-4 minutes per side until golden brown.

  • 5

    While the chicken sears, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 6

    Place all the vegetables on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the preheated oven for 12-15 minutes, stirring halfway through, until tender.

  • 7

    Once the chicken is seared and the vegetables are roasted, serve the chicken breast sliced over the bed of roasted vegetables.

  • 8

    Enjoy your balanced, herb-infused 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

Enjoy a savory herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan-seared to lock in juices and then finished with a delicate crust of fresh thyme and rosemary, while the vegetables are lightly roasted in olive oil to bring out their natural sweetness and tender texture.

NUTRITION

518kcal
Protein
47.0g
Fat
21.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

Fresh Herbs & 1 garlic clove

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Prepare the herb crust by finely chopping fresh thyme, rosemary, and one garlic clove. Mix them with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and sear the chicken breast for about 3-4 minutes per side until golden brown.

  • 5

    While the chicken sears, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 6

    Place all the vegetables on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the preheated oven for 12-15 minutes, stirring halfway through, until tender.

  • 7

    Once the chicken is seared and the vegetables are roasted, serve the chicken breast sliced over the bed of roasted vegetables.

  • 8

    Enjoy your balanced, herb-infused meal!