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 vibrant medley of roasted vegetables paired with a perfectly pan-seared, herb-crusted chicken breast. The fragrant mix of rosemary, thyme, and garlic brings a burst of savory flavor to each bite, while the crisp vegetables add delightful texture and color, making this dish a clean, satisfying meal.

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NUTRITION

337kcal
Protein
35.5g
Fat
13.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 small Carrot

2 tsp Olive Oil

Mixed Fresh Herbs (rosemary, thyme, garlic powder) to taste

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a generous sprinkle of mixed fresh herbs including rosemary, thyme, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Once hot, add the seasoned chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, combine the sliced zucchini, red bell pepper, red onion, and carrot with the remaining olive oil, a pinch of salt, pepper, and a few extra herbs.

  • 4

    Spread the vegetables evenly on a baking tray and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature should reach 165°F), slice it and plate it alongside the roasted vegetables.

  • 6

    Finish with an extra light drizzle of olive oil and a sprinkle of fresh herbs if desired, and serve warm.

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 vibrant medley of roasted vegetables paired with a perfectly pan-seared, herb-crusted chicken breast. The fragrant mix of rosemary, thyme, and garlic brings a burst of savory flavor to each bite, while the crisp vegetables add delightful texture and color, making this dish a clean, satisfying meal.

NUTRITION

337kcal
Protein
35.5g
Fat
13.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 small Carrot

2 tsp Olive Oil

Mixed Fresh Herbs (rosemary, thyme, garlic powder) to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a generous sprinkle of mixed fresh herbs including rosemary, thyme, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Once hot, add the seasoned chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, combine the sliced zucchini, red bell pepper, red onion, and carrot with the remaining olive oil, a pinch of salt, pepper, and a few extra herbs.

  • 4

    Spread the vegetables evenly on a baking tray and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature should reach 165°F), slice it and plate it alongside the roasted vegetables.

  • 6

    Finish with an extra light drizzle of olive oil and a sprinkle of fresh herbs if desired, and serve warm.