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

A vibrant, wholesome dish featuring a perfectly seared, herb-crusted chicken breast paired with a colorful medley of roasted vegetables and tender baby potatoes. This dish boasts a delightful balance of savory flavors and textures, ideal for a nourishing meal any time of day.

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NUTRITION

336kcal
Protein
38.9g
Fat
9.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Baby Potatoes

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season both sides with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat.

  • 4

    Place the chicken breast in the skillet and sear for 2-3 minutes per side until a golden crust forms.

  • 5

    Meanwhile, toss the halved baby potatoes, sliced red bell pepper, zucchini slices, and red onion wedges in a bowl with a little extra olive oil, salt, pepper, and additional rosemary and thyme if desired.

  • 6

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and lightly browned.

  • 7

    If your skillet is oven-safe, transfer it with the chicken to the oven and bake for an additional 8-10 minutes until the chicken is fully cooked (internal temperature of 165°F). If not, remove the chicken from the skillet and finish cooking it in the oven.

  • 8

    Serve the herb-crusted chicken alongside a generous serving of roasted vegetables and baby potatoes, garnished with a sprinkle of fresh herbs.

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

A vibrant, wholesome dish featuring a perfectly seared, herb-crusted chicken breast paired with a colorful medley of roasted vegetables and tender baby potatoes. This dish boasts a delightful balance of savory flavors and textures, ideal for a nourishing meal any time of day.

NUTRITION

336kcal
Protein
38.9g
Fat
9.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Baby Potatoes

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season both sides with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat.

  • 4

    Place the chicken breast in the skillet and sear for 2-3 minutes per side until a golden crust forms.

  • 5

    Meanwhile, toss the halved baby potatoes, sliced red bell pepper, zucchini slices, and red onion wedges in a bowl with a little extra olive oil, salt, pepper, and additional rosemary and thyme if desired.

  • 6

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and lightly browned.

  • 7

    If your skillet is oven-safe, transfer it with the chicken to the oven and bake for an additional 8-10 minutes until the chicken is fully cooked (internal temperature of 165°F). If not, remove the chicken from the skillet and finish cooking it in the oven.

  • 8

    Serve the herb-crusted chicken alongside a generous serving of roasted vegetables and baby potatoes, garnished with a sprinkle of fresh herbs.