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 savory and vibrant dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The combination of aromatic herbs and a splash of lemon ensures every bite is bursting with flavor while keeping the meal lean and balanced.

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NUTRITION

328kcal
Protein
37.6g
Fat
13.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (quartered)

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, dried rosemary, dried thyme, and garlic powder.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken in the skillet and sear for about 3-4 minutes on each side, ensuring a nice herb crust develops.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion in a bowl with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate them together.

  • 7

    Finish with a squeeze of fresh lemon juice from the wedge for an added zesty brightness before serving.

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 savory and vibrant dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The combination of aromatic herbs and a splash of lemon ensures every bite is bursting with flavor while keeping the meal lean and balanced.

NUTRITION

328kcal
Protein
37.6g
Fat
13.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (quartered)

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, dried rosemary, dried thyme, and garlic powder.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken in the skillet and sear for about 3-4 minutes on each side, ensuring a nice herb crust develops.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion in a bowl with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate them together.

  • 7

    Finish with a squeeze of fresh lemon juice from the wedge for an added zesty brightness before serving.