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 balance of succulent pan seared chicken with a crispy herb crust alongside a colorful medley of roasted vegetables. Infused with aromatic rosemary and thyme, this dish delivers a delicious, wholesome experience that's as nutritious as it is satisfying.

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NUTRITION

407kcal
Protein
43.3g
Fat
18.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse and pat dry the chicken breast. Season both sides with salt, pepper, dried thyme, and rosemary.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until a golden herb crust forms.

  • 4

    While the chicken is searing, chop the red bell pepper, zucchini, and red onion into bite-sized pieces and mince the garlic.

  • 5

    Place the chopped vegetables and garlic in a bowl, drizzle with the remaining olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 7

    Return the seared chicken to the skillet (or transfer both to an oven-safe dish) and finish cooking in the oven for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Plate the chicken breast alongside a generous serving of roasted vegetables. Serve warm and enjoy a flavorful, 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

Savor a balance of succulent pan seared chicken with a crispy herb crust alongside a colorful medley of roasted vegetables. Infused with aromatic rosemary and thyme, this dish delivers a delicious, wholesome experience that's as nutritious as it is satisfying.

NUTRITION

407kcal
Protein
43.3g
Fat
18.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse and pat dry the chicken breast. Season both sides with salt, pepper, dried thyme, and rosemary.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until a golden herb crust forms.

  • 4

    While the chicken is searing, chop the red bell pepper, zucchini, and red onion into bite-sized pieces and mince the garlic.

  • 5

    Place the chopped vegetables and garlic in a bowl, drizzle with the remaining olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 7

    Return the seared chicken to the skillet (or transfer both to an oven-safe dish) and finish cooking in the oven for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Plate the chicken breast alongside a generous serving of roasted vegetables. Serve warm and enjoy a flavorful, nutrient-packed meal.