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 this delicious dish featuring a perfectly pan seared, herb-crusted chicken breast paired with a vibrant medley of roasted bell peppers and zucchini. The aromatic herbs meld beautifully with the tender chicken and lightly caramelized vegetables, making it a balanced and satisfying choice for dinner.

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NUTRITION

378kcal
Protein
38.2g
Fat
18.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1 tbsp Extra Virgin Olive Oil

1/2 tsp Fresh Rosemary (or dried equivalent)

1 clove Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the rosemary.

  • 3

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

  • 4

    Place the chicken breast in the skillet and sear for about 4 minutes on each side until a golden crust forms.

  • 5

    While the chicken is searing, toss the chopped mixed bell peppers and sliced zucchini in the remaining olive oil, garlic, and a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through (internal temperature reaches 165°F), remove it from the skillet and let it rest for a couple of minutes.

  • 8

    Slice the chicken and serve alongside the roasted vegetables. Garnish with a sprinkle of the remaining rosemary if desired.

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 this delicious dish featuring a perfectly pan seared, herb-crusted chicken breast paired with a vibrant medley of roasted bell peppers and zucchini. The aromatic herbs meld beautifully with the tender chicken and lightly caramelized vegetables, making it a balanced and satisfying choice for dinner.

NUTRITION

378kcal
Protein
38.2g
Fat
18.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1 tbsp Extra Virgin Olive Oil

1/2 tsp Fresh Rosemary (or dried equivalent)

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the rosemary.

  • 3

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

  • 4

    Place the chicken breast in the skillet and sear for about 4 minutes on each side until a golden crust forms.

  • 5

    While the chicken is searing, toss the chopped mixed bell peppers and sliced zucchini in the remaining olive oil, garlic, and a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through (internal temperature reaches 165°F), remove it from the skillet and let it rest for a couple of minutes.

  • 8

    Slice the chicken and serve alongside the roasted vegetables. Garnish with a sprinkle of the remaining rosemary if desired.