Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast (skinless, boneless); 1 tsp Olive Oil (for chicken); 1 tsp Olive Oil (for vegetables); 1 cup Broccoli; 0.5 cup Red Bell Pepper; 0.5 cup Zucchini; 1 tbsp Fresh Rosemary; 1 tbsp Fresh Thyme; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor a delightful dish of herb-crusted, pan-seared chicken paired with a colorful medley of roasted vegetables. The crispy, aromatic crust on the tender chicken and the caramelized flavors of the vegetables create a balanced meal that's both satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39g

Fat

13.8g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, fresh rosemary, and thyme.
2
Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for 4-5 minutes on each side until a golden crust forms and chicken is cooked through. Remove chicken and let it rest.
3
Preheat the oven to 425°F.
4
In a bowl, toss the broccoli, red bell pepper, and zucchini with 1 teaspoon of olive oil, a pinch of salt, and pepper.
5
Spread the vegetables onto a baking sheet in a single layer. Roast in the oven for about 15 minutes or until slightly charred and tender.
6
Slice the rested chicken breast and serve alongside the roasted vegetables.