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 flavor of perfectly pan-seared chicken breast with a fragrant herb crust, paired with a vibrant medley of roasted vegetables. This dish strikes a balance between lean protein and nourishing veggies, finished with a drizzle of olive oil to enhance its robust flavor and ensure a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
35g
Fat
18.6g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.5 cup Mixed Bell Peppers (~75g)

0.5 cup Zucchini (~90g)

0.25 cup Red Onion (~40g)

1 tbsp Olive Oil (14g)

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt and black pepper.

  • 2

    Mix the chopped rosemary and thyme, then press the mixture onto the chicken to form an herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Sear the chicken for about 3-4 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. In a bowl, combine the sliced bell peppers, zucchini, and red onion with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred on the edges.

  • 6

    Plate the pan-seared chicken breast 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 flavor of perfectly pan-seared chicken breast with a fragrant herb crust, paired with a vibrant medley of roasted vegetables. This dish strikes a balance between lean protein and nourishing veggies, finished with a drizzle of olive oil to enhance its robust flavor and ensure a satisfying meal.

NUTRITION

369kcal
Protein
35g
Fat
18.6g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.5 cup Mixed Bell Peppers (~75g)

0.5 cup Zucchini (~90g)

0.25 cup Red Onion (~40g)

1 tbsp Olive Oil (14g)

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt and black pepper.

  • 2

    Mix the chopped rosemary and thyme, then press the mixture onto the chicken to form an herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Sear the chicken for about 3-4 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. In a bowl, combine the sliced bell peppers, zucchini, and red onion with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred on the edges.

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables and serve immediately.