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 delightful and balanced dinner featuring a juicy, herb-crusted chicken breast seared to perfection and served alongside a medley of roasted bell peppers and zucchini. The flavors of fresh herbs and a hint of garlic elevate this dish, creating a warm and comforting meal perfect for any day of the week.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
41.7g
Fat
18.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 clove Garlic

Pinch Whole Black Pepper

Pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, minced garlic, and chopped fresh rosemary to create a herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken breast in the pan and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Cut the red bell pepper and zucchini into bite-sized pieces, toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 5

    Plate the chicken breast alongside the roasted vegetables and serve immediately, enjoying the harmonious balance of savory, herb-infused chicken and the natural sweetness of the veggies.

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 delightful and balanced dinner featuring a juicy, herb-crusted chicken breast seared to perfection and served alongside a medley of roasted bell peppers and zucchini. The flavors of fresh herbs and a hint of garlic elevate this dish, creating a warm and comforting meal perfect for any day of the week.

NUTRITION

392kcal
Protein
41.7g
Fat
18.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 clove Garlic

Pinch Whole Black Pepper

Pinch Salt

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, minced garlic, and chopped fresh rosemary to create a herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken breast in the pan and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Cut the red bell pepper and zucchini into bite-sized pieces, toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 5

    Plate the chicken breast alongside the roasted vegetables and serve immediately, enjoying the harmonious balance of savory, herb-infused chicken and the natural sweetness of the veggies.