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 beautifully herb-crusted chicken breast, pan-seared to golden perfection and paired with a medley of roasted vegetables lightly tossed in olive oil and herbs. This balanced dish offers a wholesome combination of lean protein and vibrant vegetables, perfect for a satisfying meal any time of day.

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NUTRITION

267kcal
Protein
37.5g
Fat
9.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup chopped Broccoli

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

3 tsp Olive Oil

Herbs and Spices (Rosemary, Thyme, Garlic Powder)

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and cook for 6-7 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    In a bowl, toss the chopped broccoli, sliced zucchini, and red bell pepper with the remaining 2 tsp olive oil, a pinch of salt, and a dash of black pepper and herbs.

  • 6

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

  • 7

    Plate the 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 beautifully herb-crusted chicken breast, pan-seared to golden perfection and paired with a medley of roasted vegetables lightly tossed in olive oil and herbs. This balanced dish offers a wholesome combination of lean protein and vibrant vegetables, perfect for a satisfying meal any time of day.

NUTRITION

267kcal
Protein
37.5g
Fat
9.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup chopped Broccoli

0.5 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

3 tsp Olive Oil

Herbs and Spices (Rosemary, Thyme, Garlic Powder)

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and cook for 6-7 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    In a bowl, toss the chopped broccoli, sliced zucchini, and red bell pepper with the remaining 2 tsp olive oil, a pinch of salt, and a dash of black pepper and herbs.

  • 6

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

  • 7

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