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 dish featuring a perfectly pan-seared chicken breast with an aromatic herb crust, paired with a colorful medley of roasted vegetables. This dish combines the satisfying flavors of rosemary, thyme, and garlic with tender, juicy chicken and crisp, roasted veggies.

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NUTRITION

432kcal
Protein
42.2g
Fat
17.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli Florets (91g)

1/2 medium Bell Pepper (75g)

1/2 small Zucchini (90g)

1 tbsp Olive Oil (14g)

1 tsp Herb Seasoning (mixture of thyme, rosemary, garlic powder)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and fully cooked. Remove from the skillet and let it rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the broccoli florets, bell pepper slices, and zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking tray and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your herb-crusted pan seared chicken with a vibrant roasted veggie medley.

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 dish featuring a perfectly pan-seared chicken breast with an aromatic herb crust, paired with a colorful medley of roasted vegetables. This dish combines the satisfying flavors of rosemary, thyme, and garlic with tender, juicy chicken and crisp, roasted veggies.

NUTRITION

432kcal
Protein
42.2g
Fat
17.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli Florets (91g)

1/2 medium Bell Pepper (75g)

1/2 small Zucchini (90g)

1 tbsp Olive Oil (14g)

1 tsp Herb Seasoning (mixture of thyme, rosemary, garlic powder)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and fully cooked. Remove from the skillet and let it rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the broccoli florets, bell pepper slices, and zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking tray and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your herb-crusted pan seared chicken with a vibrant roasted veggie medley.