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 satisfying plate of pan-seared chicken breast encrusted with a medley of aromatic herbs, paired with a colorful mix of roasted vegetables. The tender, juicy chicken is perfectly seared for flavor, while the vibrant vegetables add a fresh crunch and subtle sweetness to each bite.

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NUTRITION

361kcal
Protein
41.5g
Fat
17.7g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Extra Virgin Olive Oil

1 cup Zucchini (sliced)

1/2 Red Bell Pepper

1/4 Red Onion

Herbs and Spices (Thyme, Rosemary, Garlic Powder) to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, thyme, rosemary, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden herb crust forms. Reduce heat if necessary to avoid burning while ensuring the chicken is cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the sliced zucchini, halved red bell pepper, and red onion with the remaining olive oil, salt, pepper, and a sprinkle of herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 15 minutes or until tender and slightly caramelized at the edges.

  • 5

    Plate the herb-crusted chicken breast alongside a generous serving of the roasted vegetables. Serve warm and enjoy the balance of flavors and textures.

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 satisfying plate of pan-seared chicken breast encrusted with a medley of aromatic herbs, paired with a colorful mix of roasted vegetables. The tender, juicy chicken is perfectly seared for flavor, while the vibrant vegetables add a fresh crunch and subtle sweetness to each bite.

NUTRITION

361kcal
Protein
41.5g
Fat
17.7g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Extra Virgin Olive Oil

1 cup Zucchini (sliced)

1/2 Red Bell Pepper

1/4 Red Onion

Herbs and Spices (Thyme, Rosemary, Garlic Powder) to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, thyme, rosemary, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden herb crust forms. Reduce heat if necessary to avoid burning while ensuring the chicken is cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the sliced zucchini, halved red bell pepper, and red onion with the remaining olive oil, salt, pepper, and a sprinkle of herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 15 minutes or until tender and slightly caramelized at the edges.

  • 5

    Plate the herb-crusted chicken breast alongside a generous serving of the roasted vegetables. Serve warm and enjoy the balance of flavors and textures.