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 a deliciously seared chicken breast encrusted with fragrant herbs paired with a medley of roasted seasonal vegetables. This dish delivers a harmonious blend of tender protein and vibrant, lightly roasted veggies, making it a perfect choice for a balanced, flavorful meal.

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NUTRITION

310kcal
Protein
39.6g
Fat
9.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1 medium Bell Pepper

1 cup Broccoli

1 medium Zucchini

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp of olive oil in a pan over medium-high heat. Once hot, add the chicken breast.

  • 3

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms. Ensure the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F.

  • 5

    Chop the bell pepper, broccoli, and zucchini into bite-sized pieces. Toss with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired and serve warm.

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 a deliciously seared chicken breast encrusted with fragrant herbs paired with a medley of roasted seasonal vegetables. This dish delivers a harmonious blend of tender protein and vibrant, lightly roasted veggies, making it a perfect choice for a balanced, flavorful meal.

NUTRITION

310kcal
Protein
39.6g
Fat
9.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1 medium Bell Pepper

1 cup Broccoli

1 medium Zucchini

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp of olive oil in a pan over medium-high heat. Once hot, add the chicken breast.

  • 3

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms. Ensure the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F.

  • 5

    Chop the bell pepper, broccoli, and zucchini into bite-sized pieces. Toss with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired and serve warm.