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 beautifully balanced dish featuring a seasoned, herb-crusted chicken breast, perfectly pan-seared to lock in juices, and complemented by a vibrant medley of roasted vegetables. The subtle aroma of rosemary and thyme paired with a squeeze of fresh lemon creates a delicious and wholesome meal.

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NUTRITION

328kcal
Protein
33.8g
Fat
18.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a nonstick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F and mix the chopped broccoli, red bell pepper, and zucchini in a bowl with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred on the edges.

  • 5

    Plate the chicken breast alongside the roasted vegetables and garnish with a fresh lemon wedge. Squeeze lemon over the top before serving for an extra burst of flavor.

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 beautifully balanced dish featuring a seasoned, herb-crusted chicken breast, perfectly pan-seared to lock in juices, and complemented by a vibrant medley of roasted vegetables. The subtle aroma of rosemary and thyme paired with a squeeze of fresh lemon creates a delicious and wholesome meal.

NUTRITION

328kcal
Protein
33.8g
Fat
18.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a nonstick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F and mix the chopped broccoli, red bell pepper, and zucchini in a bowl with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred on the edges.

  • 5

    Plate the chicken breast alongside the roasted vegetables and garnish with a fresh lemon wedge. Squeeze lemon over the top before serving for an extra burst of flavor.