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 vibrant plate featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. Each bite bursts with fresh, rustic flavors enhanced by aromatic herbs and a light drizzle of olive oil, creating a satisfying balance that’s perfect for a wholesome meal any time of day.

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NUTRITION

334kcal
Protein
46.2g
Fat
10.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, fresh rosemary, and thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Place the seasoned chicken breast in the skillet and sear for about 2-3 minutes on each side until a golden crust forms.

  • 4

    While the chicken sears, chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is seared through (approximately 6-8 minutes total, depending on thickness), remove it from the skillet and let it rest for a couple of minutes.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and nutrient-packed meal!

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 vibrant plate featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. Each bite bursts with fresh, rustic flavors enhanced by aromatic herbs and a light drizzle of olive oil, creating a satisfying balance that’s perfect for a wholesome meal any time of day.

NUTRITION

334kcal
Protein
46.2g
Fat
10.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, fresh rosemary, and thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Place the seasoned chicken breast in the skillet and sear for about 2-3 minutes on each side until a golden crust forms.

  • 4

    While the chicken sears, chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is seared through (approximately 6-8 minutes total, depending on thickness), remove it from the skillet and let it rest for a couple of minutes.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and nutrient-packed meal!