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 dish featuring a savory herb-crusted chicken breast, perfectly pan-seared to lock in flavor, paired with a colorful medley of roasted zucchini, carrots, and red bell pepper. This dish is designed to be light yet satisfying, with a burst of freshness from finely chopped herbs and a hint of olive oil roasting to bring out the vegetables' natural sweetness.

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NUTRITION

295kcal
Protein
37.8g
Fat
9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (cooked)

1/2 cup Carrots (raw)

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    In a small bowl, combine finely chopped fresh rosemary, thyme, and minced garlic.

  • 3

    Press the herb mixture onto the chicken breast to form a crust.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Pan sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through.

  • 6

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

  • 7

    Toss the zucchini, carrots, and red bell pepper in the remaining teaspoon of olive oil, seasoning lightly with salt and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 9

    Plate the herb-crusted chicken breast alongside the 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

Enjoy a delightful dish featuring a savory herb-crusted chicken breast, perfectly pan-seared to lock in flavor, paired with a colorful medley of roasted zucchini, carrots, and red bell pepper. This dish is designed to be light yet satisfying, with a burst of freshness from finely chopped herbs and a hint of olive oil roasting to bring out the vegetables' natural sweetness.

NUTRITION

295kcal
Protein
37.8g
Fat
9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (cooked)

1/2 cup Carrots (raw)

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    In a small bowl, combine finely chopped fresh rosemary, thyme, and minced garlic.

  • 3

    Press the herb mixture onto the chicken breast to form a crust.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Pan sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through.

  • 6

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

  • 7

    Toss the zucchini, carrots, and red bell pepper in the remaining teaspoon of olive oil, seasoning lightly with salt and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 9

    Plate the herb-crusted chicken breast alongside the roasted vegetables and serve warm.