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 the delightful combination of a herb-crusted chicken breast, perfectly pan seared to lock in juices and paired with a medley of roasted vegetables. This vibrant dish delivers a satisfying balance of protein and fresh produce flavors, finished with aromatic herbs that elevate every bite.

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NUTRITION

321kcal
Protein
38.9g
Fat
8.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, fresh rosemary, and thyme.

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Preheat your oven to 425°F. Spread the vegetables onto a baking sheet, season lightly with salt, pepper, and a drizzle of olive oil if desired, and roast for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing.

  • 7

    Serve the sliced herb-crusted chicken alongside a generous portion of roasted vegetables.

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 the delightful combination of a herb-crusted chicken breast, perfectly pan seared to lock in juices and paired with a medley of roasted vegetables. This vibrant dish delivers a satisfying balance of protein and fresh produce flavors, finished with aromatic herbs that elevate every bite.

NUTRITION

321kcal
Protein
38.9g
Fat
8.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, fresh rosemary, and thyme.

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Preheat your oven to 425°F. Spread the vegetables onto a baking sheet, season lightly with salt, pepper, and a drizzle of olive oil if desired, and roast for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing.

  • 7

    Serve the sliced herb-crusted chicken alongside a generous portion of roasted vegetables.