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 perfectly balanced dish featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish highlights the natural flavors of fresh herbs and crisp veggie textures, creating a satisfying meal that's both hearty and light.

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NUTRITION

357kcal
Protein
41.4g
Fat
18.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the chopped red bell pepper, zucchini, and cherry tomatoes with the remaining olive oil, salt, pepper, and a pinch of rosemary and thyme.

  • 4

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

  • 5

    Slice the chicken breast and serve it alongside the roasted vegetables. Enjoy while hot!

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 perfectly balanced dish featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish highlights the natural flavors of fresh herbs and crisp veggie textures, creating a satisfying meal that's both hearty and light.

NUTRITION

357kcal
Protein
41.4g
Fat
18.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the chopped red bell pepper, zucchini, and cherry tomatoes with the remaining olive oil, salt, pepper, and a pinch of rosemary and thyme.

  • 4

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

  • 5

    Slice the chicken breast and serve it alongside the roasted vegetables. Enjoy while hot!