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 mouthwatering flavors of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish offers a delightful balance of lean protein and crisp, lightly caramelized veggies, making it a wholesome, satisfying meal anytime of the day.

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NUTRITION

322kcal
Protein
37.2g
Fat
13.7g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1/4 medium Red Onion

1 clove Garlic

1 tsp Dried Rosemary

1 tsp Dried Parsley

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, toss the chopped red bell pepper, zucchini, red onion, and minced garlic with the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Preheat your oven to 425°F. Spread the vegetable mixture on a baking sheet in a single layer.

  • 5

    After searing the chicken, transfer it along with the pan drippings onto the baking sheet with the vegetables.

  • 6

    Roast everything in the oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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 mouthwatering flavors of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish offers a delightful balance of lean protein and crisp, lightly caramelized veggies, making it a wholesome, satisfying meal anytime of the day.

NUTRITION

322kcal
Protein
37.2g
Fat
13.7g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1/4 medium Red Onion

1 clove Garlic

1 tsp Dried Rosemary

1 tsp Dried Parsley

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, toss the chopped red bell pepper, zucchini, red onion, and minced garlic with the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Preheat your oven to 425°F. Spread the vegetable mixture on a baking sheet in a single layer.

  • 5

    After searing the chicken, transfer it along with the pan drippings onto the baking sheet with the vegetables.

  • 6

    Roast everything in the oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.