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 vibrant taste of a perfectly pan seared chicken breast dressed with a fragrant herb crust, paired with a medley of roasted vegetables. This dish offers tender, juicy chicken complemented by sweet and savory roasted bell peppers, zucchini, and red onion, making it a balanced, delicious meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

296kcal
Protein
38.1g
Fat
9.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for searing)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 small Red Onion

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt and pepper.

  • 2

    Mix the chopped fresh rosemary, thyme, and minced garlic in a small bowl to create an herb paste.

  • 3

    Coat the chicken breast evenly with the herb paste.

  • 4

    Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the chicken in the skillet and sear for 4-5 minutes per side, until golden brown and cooked through.

  • 6

    Meanwhile, preheat the oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 7

    Toss the vegetables in a small amount of olive oil, and season with salt and pepper.

  • 8

    Spread vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 9

    Plate the herb-crusted chicken breast alongside a generous serving of roasted vegetables, 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 vibrant taste of a perfectly pan seared chicken breast dressed with a fragrant herb crust, paired with a medley of roasted vegetables. This dish offers tender, juicy chicken complemented by sweet and savory roasted bell peppers, zucchini, and red onion, making it a balanced, delicious meal for any time of day.

NUTRITION

296kcal
Protein
38.1g
Fat
9.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for searing)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 small Red Onion

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt and pepper.

  • 2

    Mix the chopped fresh rosemary, thyme, and minced garlic in a small bowl to create an herb paste.

  • 3

    Coat the chicken breast evenly with the herb paste.

  • 4

    Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the chicken in the skillet and sear for 4-5 minutes per side, until golden brown and cooked through.

  • 6

    Meanwhile, preheat the oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 7

    Toss the vegetables in a small amount of olive oil, and season with salt and pepper.

  • 8

    Spread vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 9

    Plate the herb-crusted chicken breast alongside a generous serving of roasted vegetables, and serve warm.