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 deliciously light and herby pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is seasoned with a blend of fresh herbs that create a savory crust, while the vegetables are lightly caramelized to bring out their natural sweetness. This balanced meal not only pleases the palate but also supports your nutritional goals with a satisfying protein boost and a vibrant mix of flavors.

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NUTRITION

334kcal
Protein
47.9g
Fat
10.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (46g, chopped)

1/2 cup Zucchini (60g, sliced)

1 tsp Olive Oil (5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast on both sides with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the chicken breast in the pan and sear for about 3-4 minutes per side until it develops a golden herb crust.

  • 5

    While the chicken is searing, toss the broccoli, red bell pepper, and zucchini with a slight drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 10-12 minutes, or until tender and slightly charred.

  • 7

    Once the chicken is seared, lower the heat and cover the pan to finish cooking for an additional 4-5 minutes until the internal temperature reaches 165°F.

  • 8

    Plate the chicken alongside the roasted vegetables 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

Enjoy a deliciously light and herby pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is seasoned with a blend of fresh herbs that create a savory crust, while the vegetables are lightly caramelized to bring out their natural sweetness. This balanced meal not only pleases the palate but also supports your nutritional goals with a satisfying protein boost and a vibrant mix of flavors.

NUTRITION

334kcal
Protein
47.9g
Fat
10.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (46g, chopped)

1/2 cup Zucchini (60g, sliced)

1 tsp Olive Oil (5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast on both sides with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the chicken breast in the pan and sear for about 3-4 minutes per side until it develops a golden herb crust.

  • 5

    While the chicken is searing, toss the broccoli, red bell pepper, and zucchini with a slight drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 10-12 minutes, or until tender and slightly charred.

  • 7

    Once the chicken is seared, lower the heat and cover the pan to finish cooking for an additional 4-5 minutes until the internal temperature reaches 165°F.

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.