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 delightful medley of herb-crusted chicken breast, perfectly pan-seared to golden perfection and accompanied by a vibrant mix of roasted zucchini, red bell pepper, and red onion. This dish delivers a satisfying blend of savory and fresh flavors with a beautiful balance of protein and wholesome vegetables.

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NUTRITION

340kcal
Protein
32.9g
Fat
18g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, dried thyme, and dried rosemary.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until golden brown.

  • 4

    Once seared, transfer the skillet to the preheated oven (or transfer the chicken to an oven-safe dish) and bake for an additional 8-10 minutes until the chicken is cooked through.

  • 5

    Meanwhile, in a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, a pinch of salt, pepper, and a sprinkle of dried thyme.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables. Serve warm and enjoy the harmony of savory herbs with fresh, roasted flavors.

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 delightful medley of herb-crusted chicken breast, perfectly pan-seared to golden perfection and accompanied by a vibrant mix of roasted zucchini, red bell pepper, and red onion. This dish delivers a satisfying blend of savory and fresh flavors with a beautiful balance of protein and wholesome vegetables.

NUTRITION

340kcal
Protein
32.9g
Fat
18g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, dried thyme, and dried rosemary.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until golden brown.

  • 4

    Once seared, transfer the skillet to the preheated oven (or transfer the chicken to an oven-safe dish) and bake for an additional 8-10 minutes until the chicken is cooked through.

  • 5

    Meanwhile, in a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, a pinch of salt, pepper, and a sprinkle of dried thyme.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables. Serve warm and enjoy the harmony of savory herbs with fresh, roasted flavors.