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 this deliciously pan-seared chicken breast encrusted with a fragrant blend of fresh herbs alongside a medley of roasted vegetables, delivering a balanced and nutrient-packed meal perfect for breakfast, lunch, or dinner.

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NUTRITION

355kcal
Protein
41.8g
Fat
18.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 small Red Onion (quartered)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F and toss the chopped red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables and serve warm.

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 this deliciously pan-seared chicken breast encrusted with a fragrant blend of fresh herbs alongside a medley of roasted vegetables, delivering a balanced and nutrient-packed meal perfect for breakfast, lunch, or dinner.

NUTRITION

355kcal
Protein
41.8g
Fat
18.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 small Red Onion (quartered)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F and toss the chopped red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables and serve warm.