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 satisfying dish of pan seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This well-balanced meal offers a delightful combination of savory flavors, a crisp, roasted finish for the veggies, and a burst of freshness from the herbs, ideal for a health-conscious lunch or dinner.

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NUTRITION

389kcal
Protein
43.5g
Fat
18.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 Garlic Cloves

1 cup Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Extra Virgin Olive Oil

Pinch Salt

Dash Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a light drizzle of olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Chop zucchini, red bell pepper, and carrot into uniform pieces and place them on a baking sheet.

  • 6

    Drizzle the vegetables with olive oil, add minced garlic, and season with a pinch of salt and pepper.

  • 7

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

  • 8

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 9

    Serve the herb-crusted chicken sliced atop or 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

Enjoy a satisfying dish of pan seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This well-balanced meal offers a delightful combination of savory flavors, a crisp, roasted finish for the veggies, and a burst of freshness from the herbs, ideal for a health-conscious lunch or dinner.

NUTRITION

389kcal
Protein
43.5g
Fat
18.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 Garlic Cloves

1 cup Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Extra Virgin Olive Oil

Pinch Salt

Dash Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a light drizzle of olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Chop zucchini, red bell pepper, and carrot into uniform pieces and place them on a baking sheet.

  • 6

    Drizzle the vegetables with olive oil, add minced garlic, and season with a pinch of salt and pepper.

  • 7

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

  • 8

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 9

    Serve the herb-crusted chicken sliced atop or alongside the roasted vegetables.