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 succulent herb-crusted chicken breast, pan-seared to a perfect golden-brown finish and served alongside a medley of roasted vegetables. This balanced dish boasts juicy, tender chicken bursting with subtle herb flavors paired with tender-crisp broccoli, red bell pepper, and zucchini, ideal for a satisfying and health-conscious meal.

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NUTRITION

360kcal
Protein
48.5g
Fat
8.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Fresh Rosemary (chopped)

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, and chopped fresh rosemary on both sides.

  • 2

    Heat olive oil in a skillet over medium-high heat.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 5

    Toss broccoli, red bell pepper, and zucchini in a light drizzle of olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken with a generous serving of the roasted vegetables and enjoy while 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

Enjoy a succulent herb-crusted chicken breast, pan-seared to a perfect golden-brown finish and served alongside a medley of roasted vegetables. This balanced dish boasts juicy, tender chicken bursting with subtle herb flavors paired with tender-crisp broccoli, red bell pepper, and zucchini, ideal for a satisfying and health-conscious meal.

NUTRITION

360kcal
Protein
48.5g
Fat
8.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Fresh Rosemary (chopped)

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, and chopped fresh rosemary on both sides.

  • 2

    Heat olive oil in a skillet over medium-high heat.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 5

    Toss broccoli, red bell pepper, and zucchini in a light drizzle of olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken with a generous serving of the roasted vegetables and enjoy while warm.