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 and savory dish featuring a tender, herb-crusted chicken breast pan-seared to perfection, paired with a medley of roasted vegetables that deliver a burst of natural flavor and crunch. Perfectly balanced to keep you energized and satisfied.

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NUTRITION

337kcal
Protein
41.3g
Fat
10g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1 teaspoon Lemon Zest

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt and pepper. Finely chop the garlic, thyme, and rosemary, then combine with lemon zest to create the herb mixture.

  • 2

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. When the oil shimmers, place the chicken breast in the pan.

  • 4

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Chop the broccoli, red bell pepper, and zucchini into even pieces.

  • 6

    On a baking sheet, toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 7

    Serve the herb-crusted chicken sliced atop the roasted vegetables. Enjoy 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

Enjoy a vibrant and savory dish featuring a tender, herb-crusted chicken breast pan-seared to perfection, paired with a medley of roasted vegetables that deliver a burst of natural flavor and crunch. Perfectly balanced to keep you energized and satisfied.

NUTRITION

337kcal
Protein
41.3g
Fat
10g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1 teaspoon Lemon Zest

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt and pepper. Finely chop the garlic, thyme, and rosemary, then combine with lemon zest to create the herb mixture.

  • 2

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. When the oil shimmers, place the chicken breast in the pan.

  • 4

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Chop the broccoli, red bell pepper, and zucchini into even pieces.

  • 6

    On a baking sheet, toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 7

    Serve the herb-crusted chicken sliced atop the roasted vegetables. Enjoy immediately.