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 perfectly pan-seared chicken breast seasoned with fragrant herbs and paired with a colorful medley of roasted vegetables. This well-balanced dish features tender chicken with a crisp, herbaceous crust and a vibrant mix of broccoli, zucchini, and red bell pepper, lightly roasted with olive oil to bring out their natural sweetness.

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NUTRITION

329kcal
Protein
36.2g
Fat
13.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100 g Broccoli

100 g Zucchini

1 medium Red Bell Pepper (≈100 g)

1 tsp Extra-Virgin Olive Oil (for chicken)

1 tsp Extra-Virgin Olive Oil (for veggies)

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of extra-virgin olive oil in a skillet over medium-high heat. Once hot, place the chicken breast in the pan.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the broccoli into florets, slice the zucchini into half-moons, and cut the red bell pepper into strips.

  • 5

    Toss the vegetables in 1 teaspoon of extra-virgin olive oil, and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Slice the rested chicken breast and serve it alongside the roasted vegetables. Enjoy your herb-crusted pan seared chicken with fresh, vibrant veggies.

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 perfectly pan-seared chicken breast seasoned with fragrant herbs and paired with a colorful medley of roasted vegetables. This well-balanced dish features tender chicken with a crisp, herbaceous crust and a vibrant mix of broccoli, zucchini, and red bell pepper, lightly roasted with olive oil to bring out their natural sweetness.

NUTRITION

329kcal
Protein
36.2g
Fat
13.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100 g Broccoli

100 g Zucchini

1 medium Red Bell Pepper (≈100 g)

1 tsp Extra-Virgin Olive Oil (for chicken)

1 tsp Extra-Virgin Olive Oil (for veggies)

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of extra-virgin olive oil in a skillet over medium-high heat. Once hot, place the chicken breast in the pan.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the broccoli into florets, slice the zucchini into half-moons, and cut the red bell pepper into strips.

  • 5

    Toss the vegetables in 1 teaspoon of extra-virgin olive oil, and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Slice the rested chicken breast and serve it alongside the roasted vegetables. Enjoy your herb-crusted pan seared chicken with fresh, vibrant veggies.