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 perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This dish offers a delightful balance of savory and fresh flavors, making it an ideal option for a nourishing dinner that supports your fitness goals.

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NUTRITION

436kcal
Protein
40.1g
Fat
19.2g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces and toss with olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the chicken breast dry and season with a pinch of salt, pepper, garlic powder, rosemary, and thyme.

  • 5

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

  • 6

    Sear the chicken breast for 3-4 minutes on each side until a golden, herb-crusted exterior forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced 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 perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This dish offers a delightful balance of savory and fresh flavors, making it an ideal option for a nourishing dinner that supports your fitness goals.

NUTRITION

436kcal
Protein
40.1g
Fat
19.2g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces and toss with olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the chicken breast dry and season with a pinch of salt, pepper, garlic powder, rosemary, and thyme.

  • 5

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

  • 6

    Sear the chicken breast for 3-4 minutes on each side until a golden, herb-crusted exterior forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

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