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 savory and light dish featuring a perfectly pan-seared chicken breast coated in fragrant herbs, accompanied by a colorful medley of roasted vegetables. This meal is as pleasing to the palate as it is balanced in nutrients, making it a great choice for a healthy lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

367kcal
Protein
55.1g
Fat
11g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup diced Yellow Onion

1 tsp Olive Oil

Herbs & Spices to taste (rosemary, thyme, garlic powder, salt, and pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with a mix of dried rosemary, thyme, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    When the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. In a mixing bowl, toss together the chopped zucchini, red bell pepper, and diced onion with a pinch of salt, pepper, and a sprinkle of the same dried herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing. Arrange the chicken slices on a plate and top with a generous portion of roasted vegetables. 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

Enjoy a savory and light dish featuring a perfectly pan-seared chicken breast coated in fragrant herbs, accompanied by a colorful medley of roasted vegetables. This meal is as pleasing to the palate as it is balanced in nutrients, making it a great choice for a healthy lunch or dinner.

NUTRITION

367kcal
Protein
55.1g
Fat
11g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup diced Yellow Onion

1 tsp Olive Oil

Herbs & Spices to taste (rosemary, thyme, garlic powder, salt, and pepper)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with a mix of dried rosemary, thyme, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    When the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. In a mixing bowl, toss together the chopped zucchini, red bell pepper, and diced onion with a pinch of salt, pepper, and a sprinkle of the same dried herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing. Arrange the chicken slices on a plate and top with a generous portion of roasted vegetables. Serve immediately.