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

Savor a beautifully pan-seared chicken breast crowned with a fragrant herb crust, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onions. This dish combines crisp vegetables with tender, juicy chicken to deliver a satisfying meal that's both nourishing and full of flavor.

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NUTRITION

407kcal
Protein
56.5g
Fat
11.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup diced Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 tsp Olive Oil

Pinch each of Dried Thyme & Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and a generous pinch of the dried thyme and rosemary.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast. Sear for about 4-5 minutes on each side until nicely browned and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the diced bell pepper, sliced zucchini, and red onion wedges with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside a hearty serving of roasted vegetables. Optionally, garnish with a sprinkle of additional herbs before serving.

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

Savor a beautifully pan-seared chicken breast crowned with a fragrant herb crust, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onions. This dish combines crisp vegetables with tender, juicy chicken to deliver a satisfying meal that's both nourishing and full of flavor.

NUTRITION

407kcal
Protein
56.5g
Fat
11.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup diced Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 tsp Olive Oil

Pinch each of Dried Thyme & Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and a generous pinch of the dried thyme and rosemary.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast. Sear for about 4-5 minutes on each side until nicely browned and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the diced bell pepper, sliced zucchini, and red onion wedges with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside a hearty serving of roasted vegetables. Optionally, garnish with a sprinkle of additional herbs before serving.