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 satisfying dish featuring a succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The aromatic herbs elevate the tender pan-seared chicken while the caramelized vegetables bring vibrant flavors and a delightful crunch.

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NUTRITION

325kcal
Protein
40.5g
Fat
9.4g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 cup Broccoli florets

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 2

    In a small bowl, mix the chopped fresh rosemary, thyme, and minced garlic to create an herb crust.

  • 3

    Lightly press the herb mixture onto both sides of the chicken breast to coat evenly.

  • 4

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

  • 5

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken is cooking, preheat your oven to 425°F. Toss the red bell pepper, zucchini, red onion, and broccoli with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

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

  • 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 satisfying dish featuring a succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The aromatic herbs elevate the tender pan-seared chicken while the caramelized vegetables bring vibrant flavors and a delightful crunch.

NUTRITION

325kcal
Protein
40.5g
Fat
9.4g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 cup Broccoli florets

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 2

    In a small bowl, mix the chopped fresh rosemary, thyme, and minced garlic to create an herb crust.

  • 3

    Lightly press the herb mixture onto both sides of the chicken breast to coat evenly.

  • 4

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

  • 5

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken is cooking, preheat your oven to 425°F. Toss the red bell pepper, zucchini, red onion, and broccoli with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

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

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.