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 the balance of a crisp herb crust on tender, pan seared chicken complemented by a colorful medley of roasted vegetables. This dish is designed to fuel your day with wholesome ingredients, delivering satisfying flavors and a nutritious profile that's ideal for any meal—whether it's breakfast, lunch, or dinner.

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NUTRITION

359kcal
Protein
47.7g
Fat
10.5g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

1 tsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 cup Zucchini, sliced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, combine the chopped fresh rosemary, thyme, a crushed garlic clove, salt, and pepper.

  • 2

    Lightly brush the chicken breast with olive oil and massage the herb mixture onto both sides for an even coating.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side, until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss broccoli, red bell pepper (sliced), and zucchini (sliced) in a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until tender and lightly charred.

  • 6

    Once the chicken is done, let it rest for a couple of minutes. Squeeze lemon juice over the chicken and then serve it alongside the roasted 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

Savor the balance of a crisp herb crust on tender, pan seared chicken complemented by a colorful medley of roasted vegetables. This dish is designed to fuel your day with wholesome ingredients, delivering satisfying flavors and a nutritious profile that's ideal for any meal—whether it's breakfast, lunch, or dinner.

NUTRITION

359kcal
Protein
47.7g
Fat
10.5g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

1 tsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 cup Zucchini, sliced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, combine the chopped fresh rosemary, thyme, a crushed garlic clove, salt, and pepper.

  • 2

    Lightly brush the chicken breast with olive oil and massage the herb mixture onto both sides for an even coating.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side, until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss broccoli, red bell pepper (sliced), and zucchini (sliced) in a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until tender and lightly charred.

  • 6

    Once the chicken is done, let it rest for a couple of minutes. Squeeze lemon juice over the chicken and then serve it alongside the roasted vegetables.