Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Bell Pepper; 1 small Zucchini; 1/2 medium Red Onion; 1 tsp Olive Oil; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor the aromatic blend of herbs on a perfectly pan-seared chicken breast, paired with an assortment of roasted bell pepper, zucchini, and red onion. This dish balances lean protein with vibrant veggies and a hint of olive oil, creating a wholesome meal that's both flavorful and satisfying.

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NUTRITION

Protein

49.2g

Fat

11.1g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, dried thyme, and dried rosemary.
2
Heat a non-stick skillet over medium-high heat and add the olive oil.
3
Place the seasoned chicken in the heated skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
4
While the chicken is cooking, preheat the oven to 400°F.
5
Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with a pinch of salt and pepper.
6
Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes or until tender and slightly charred on the edges.
7
Plate the chicken breast and serve alongside a generous portion of roasted vegetables. Enjoy your balanced and flavorful meal.