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 vibrant plate of pan seared chicken breast adorned with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers a savory balance of moist, tender chicken and caramelized veggies, making it an ideal choice for a satisfying and nutritious dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

341kcal
Protein
39.7g
Fat
9.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix chopped fresh herbs, minced garlic, and a drizzle of olive oil to form an herb paste.

  • 3

    Rub the herb paste evenly over the chicken breast.

  • 4

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 5

    Place the chicken breast in the skillet and pan sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken cooks, preheat the oven to 400°F and chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 7

    Toss the vegetables with the remaining olive oil, salt, and pepper, then spread them on a baking sheet.

  • 8

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 9

    Serve the pan seared herb-crusted chicken alongside the roasted vegetables and enjoy your nutritious meal.

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 vibrant plate of pan seared chicken breast adorned with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers a savory balance of moist, tender chicken and caramelized veggies, making it an ideal choice for a satisfying and nutritious dinner.

NUTRITION

341kcal
Protein
39.7g
Fat
9.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix chopped fresh herbs, minced garlic, and a drizzle of olive oil to form an herb paste.

  • 3

    Rub the herb paste evenly over the chicken breast.

  • 4

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 5

    Place the chicken breast in the skillet and pan sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken cooks, preheat the oven to 400°F and chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 7

    Toss the vegetables with the remaining olive oil, salt, and pepper, then spread them on a baking sheet.

  • 8

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 9

    Serve the pan seared herb-crusted chicken alongside the roasted vegetables and enjoy your nutritious meal.