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 perfectly balanced dish featuring a tender, herb-crusted chicken breast paired with a medley of vibrant roasted vegetables. The combination of savory herbs and the natural sweetness of roasted bell peppers, zucchini, and red onions creates a satisfying, wholesome meal that’s as pleasing to the palate as it is designed to fuel your body.

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NUTRITION

333kcal
Protein
34.9g
Fat
17.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper. Sprinkle with chopped fresh rosemary and thyme.

  • 2

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

  • 3

    Place the chicken breast in the hot pan and sear for about 3-4 minutes per side until a golden herb crust forms.

  • 4

    Preheat the oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Once the chicken is fully cooked (internal temperature of 165°F) and the vegetables are roasted, serve them together on a plate.

  • 7

    Enjoy your balanced meal perfect for any time of day.

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 perfectly balanced dish featuring a tender, herb-crusted chicken breast paired with a medley of vibrant roasted vegetables. The combination of savory herbs and the natural sweetness of roasted bell peppers, zucchini, and red onions creates a satisfying, wholesome meal that’s as pleasing to the palate as it is designed to fuel your body.

NUTRITION

333kcal
Protein
34.9g
Fat
17.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper. Sprinkle with chopped fresh rosemary and thyme.

  • 2

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

  • 3

    Place the chicken breast in the hot pan and sear for about 3-4 minutes per side until a golden herb crust forms.

  • 4

    Preheat the oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Once the chicken is fully cooked (internal temperature of 165°F) and the vegetables are roasted, serve them together on a plate.

  • 7

    Enjoy your balanced meal perfect for any time of day.