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 perfectly pan-seared, herb-crusted chicken breast. This dish strikes a balance between lean protein and nutrient-packed veggies, enhanced with fragrant rosemary and thyme for a satisfying, wholesome meal.

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NUTRITION

304kcal
Protein
38.7g
Fat
9.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and fully cooked.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces and toss them with a pinch of salt, pepper, and remaining herbs.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 12-15 minutes or until they are tender and slightly charred on the edges.

  • 5

    Slice the chicken and serve it alongside a generous helping 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

Enjoy a vibrant medley of roasted vegetables paired with perfectly pan-seared, herb-crusted chicken breast. This dish strikes a balance between lean protein and nutrient-packed veggies, enhanced with fragrant rosemary and thyme for a satisfying, wholesome meal.

NUTRITION

304kcal
Protein
38.7g
Fat
9.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and fully cooked.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces and toss them with a pinch of salt, pepper, and remaining herbs.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 12-15 minutes or until they are tender and slightly charred on the edges.

  • 5

    Slice the chicken and serve it alongside a generous helping of roasted vegetables.