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 beautifully balanced meal featuring tender, pan-seared chicken breast encrusted with aromatic herbs, complemented by a vibrant medley of roasted vegetables. This dish harmonizes fresh produce with lean protein for a satisfying, low-calorie meal perfect for any time of day.

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NUTRITION

365kcal
Protein
38.2g
Fat
18.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Broccoli florets

1/2 cup Cherry Tomatoes

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden herb crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Place the zucchini, red bell pepper, broccoli, and cherry tomatoes in a bowl, drizzle with a splash of olive oil, and season with salt and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 7

    If needed, finish cooking the chicken in the skillet until internal temperature reaches 165°F.

  • 8

    Plate the 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

Enjoy a beautifully balanced meal featuring tender, pan-seared chicken breast encrusted with aromatic herbs, complemented by a vibrant medley of roasted vegetables. This dish harmonizes fresh produce with lean protein for a satisfying, low-calorie meal perfect for any time of day.

NUTRITION

365kcal
Protein
38.2g
Fat
18.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Broccoli florets

1/2 cup Cherry Tomatoes

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden herb crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Place the zucchini, red bell pepper, broccoli, and cherry tomatoes in a bowl, drizzle with a splash of olive oil, and season with salt and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 7

    If needed, finish cooking the chicken in the skillet until internal temperature reaches 165°F.

  • 8

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