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 a deliciously balanced dish featuring a tender, herb-crusted chicken breast seared to perfection and paired with a vibrant medley of roasted vegetables. This recipe brings together aromatic rosemary and thyme with fresh vegetables, creating a dish that's both satisfying and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
53.9g
Fat
18.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Carrot (~50g)

1/2 medium Zucchini (~50g)

1/2 medium Red Bell Pepper (~50g)

1 tbsp Olive Oil (14g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season evenly with salt, black pepper, chopped rosemary, and thyme on both sides.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with a small drizzle of olive oil, salt, pepper, and a pinch of rosemary and thyme. Spread them out on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 7

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

  • 8

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.

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 a deliciously balanced dish featuring a tender, herb-crusted chicken breast seared to perfection and paired with a vibrant medley of roasted vegetables. This recipe brings together aromatic rosemary and thyme with fresh vegetables, creating a dish that's both satisfying and nutritious.

NUTRITION

447kcal
Protein
53.9g
Fat
18.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Carrot (~50g)

1/2 medium Zucchini (~50g)

1/2 medium Red Bell Pepper (~50g)

1 tbsp Olive Oil (14g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season evenly with salt, black pepper, chopped rosemary, and thyme on both sides.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with a small drizzle of olive oil, salt, pepper, and a pinch of rosemary and thyme. Spread them out on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 7

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

  • 8

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.