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 beautifully seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. This dish balances lean protein with fresh, colorful vegetables, and a touch of olive oil for a satisfying, nutrient-packed meal.

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NUTRITION

387kcal
Protein
42.7g
Fat
11.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

0.5 tsp Fresh Thyme

0.5 tsp Fresh Rosemary

1 tsp Garlic Powder

1 cup Broccoli

1/2 Red Bell Pepper

1/2 medium Zucchini

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning both sides lightly with salt, pepper, garlic powder, thyme, and rosemary.

  • 2

    Heat the olive oil in a pan over medium-high heat.

  • 3

    Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through (internal temperature should reach 165°F).

  • 4

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

  • 5

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them lightly with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes, stirring halfway, until they are tender and slightly charred around the edges.

  • 7

    Once both the chicken and roasted vegetables are ready, plate them together and 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

Savor a beautifully seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. This dish balances lean protein with fresh, colorful vegetables, and a touch of olive oil for a satisfying, nutrient-packed meal.

NUTRITION

387kcal
Protein
42.7g
Fat
11.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

0.5 tsp Fresh Thyme

0.5 tsp Fresh Rosemary

1 tsp Garlic Powder

1 cup Broccoli

1/2 Red Bell Pepper

1/2 medium Zucchini

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning both sides lightly with salt, pepper, garlic powder, thyme, and rosemary.

  • 2

    Heat the olive oil in a pan over medium-high heat.

  • 3

    Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through (internal temperature should reach 165°F).

  • 4

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

  • 5

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them lightly with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes, stirring halfway, until they are tender and slightly charred around the edges.

  • 7

    Once both the chicken and roasted vegetables are ready, plate them together and serve immediately.