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 flavorful twist on chicken dinner with a crisp herb crust and a medley of roasted vegetables. The succulent pan-seared chicken is infused with fresh rosemary and thyme, complemented by a vibrant mix of bell peppers, zucchini, and cherry tomatoes roasted to perfection. A light drizzle of olive oil enhances the dish while keeping it balanced and satisfying.

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NUTRITION

327kcal
Protein
38.1g
Fat
11.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Olive Oil (for chicken)

1/2 teaspoon Extra Virgin Olive Oil (for vegetables)

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1 cup Mixed Bell Peppers (chopped)

1 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until golden and cooked through. Remove and let it rest.

  • 4

    Preheat the oven to 425°F. In a bowl, combine the mixed bell peppers, zucchini, and cherry tomatoes with 1/2 teaspoon extra virgin olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your herb-crusted, pan-seared chicken with a fresh medley of vegetables.

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 flavorful twist on chicken dinner with a crisp herb crust and a medley of roasted vegetables. The succulent pan-seared chicken is infused with fresh rosemary and thyme, complemented by a vibrant mix of bell peppers, zucchini, and cherry tomatoes roasted to perfection. A light drizzle of olive oil enhances the dish while keeping it balanced and satisfying.

NUTRITION

327kcal
Protein
38.1g
Fat
11.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Olive Oil (for chicken)

1/2 teaspoon Extra Virgin Olive Oil (for vegetables)

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1 cup Mixed Bell Peppers (chopped)

1 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until golden and cooked through. Remove and let it rest.

  • 4

    Preheat the oven to 425°F. In a bowl, combine the mixed bell peppers, zucchini, and cherry tomatoes with 1/2 teaspoon extra virgin olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your herb-crusted, pan-seared chicken with a fresh medley of vegetables.