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 pan-seared chicken breast with a fragrant herb crust and a colorful medley of roasted vegetables. This dish offers a delightful blend of juicy, tender chicken accented by rosemary and thyme, paired with lightly caramelized zucchini, red bell pepper, and red onion, all finished with a drizzle of olive oil to enhance natural flavors.

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NUTRITION

322kcal
Protein
42.5g
Fat
10.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 tsp Olive Oil

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the fresh rosemary and thyme, then press the herbs onto the chicken to create a crust.

  • 3

    Preheat a non-stick skillet over medium-high heat and lightly drizzle with olive oil.

  • 4

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until the outside is golden and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat the oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss lightly with olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the herb-crusted chicken alongside a generous serving of 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 pan-seared chicken breast with a fragrant herb crust and a colorful medley of roasted vegetables. This dish offers a delightful blend of juicy, tender chicken accented by rosemary and thyme, paired with lightly caramelized zucchini, red bell pepper, and red onion, all finished with a drizzle of olive oil to enhance natural flavors.

NUTRITION

322kcal
Protein
42.5g
Fat
10.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 tsp Olive Oil

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the fresh rosemary and thyme, then press the herbs onto the chicken to create a crust.

  • 3

    Preheat a non-stick skillet over medium-high heat and lightly drizzle with olive oil.

  • 4

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until the outside is golden and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat the oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss lightly with olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the herb-crusted chicken alongside a generous serving of the roasted vegetables and serve immediately.