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

Savor the delightful combination of a perfectly herb-crusted chicken breast, pan-seared to a golden finish and paired with a medley of roasted vegetables. The crunchy bell pepper, tender zucchini, and a hint of red onion, all enhanced by aromatic herbs and a drizzle of olive oil, create a balanced dish that celebrates clean, wholesome eating.

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NUTRITION

382kcal
Protein
41.9g
Fat
18.3g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Zucchini, sliced (124g)

1 medium Red Bell Pepper (119g)

1/4 Red Onion (40g)

1 tbsp Olive Oil (14g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh rosemary, and fresh thyme.

  • 2

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

  • 3

    Place the chicken breast in the skillet skin-side down if applicable, and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F and prepare the vegetables by slicing zucchini, red bell pepper, and red onion.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 8

    Plate the sliced 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

Savor the delightful combination of a perfectly herb-crusted chicken breast, pan-seared to a golden finish and paired with a medley of roasted vegetables. The crunchy bell pepper, tender zucchini, and a hint of red onion, all enhanced by aromatic herbs and a drizzle of olive oil, create a balanced dish that celebrates clean, wholesome eating.

NUTRITION

382kcal
Protein
41.9g
Fat
18.3g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Zucchini, sliced (124g)

1 medium Red Bell Pepper (119g)

1/4 Red Onion (40g)

1 tbsp Olive Oil (14g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh rosemary, and fresh thyme.

  • 2

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

  • 3

    Place the chicken breast in the skillet skin-side down if applicable, and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F and prepare the vegetables by slicing zucchini, red bell pepper, and red onion.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.