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 delightful balance of a perfectly pan-seared chicken breast with a crisp herb crust paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of savory flavors, aromatic herbs, and a light, healthy finish that's as pleasing to the eye as it is to the palate.

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NUTRITION

429kcal
Protein
47g
Fat
21.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

2 cloves Garlic

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, half of the chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms. Reduce heat if needed and cook until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a mixing bowl, combine the sliced red bell pepper, zucchini, red onion, and minced garlic. Drizzle with the remaining olive oil, and sprinkle with salt, pepper, and the rest of the rosemary and thyme. Toss well to coat.

  • 4

    Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred on the edges, stirring halfway through.

  • 5

    Plate the seared chicken breast alongside a generous portion of 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 delightful balance of a perfectly pan-seared chicken breast with a crisp herb crust paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of savory flavors, aromatic herbs, and a light, healthy finish that's as pleasing to the eye as it is to the palate.

NUTRITION

429kcal
Protein
47g
Fat
21.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

2 cloves Garlic

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, half of the chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms. Reduce heat if needed and cook until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a mixing bowl, combine the sliced red bell pepper, zucchini, red onion, and minced garlic. Drizzle with the remaining olive oil, and sprinkle with salt, pepper, and the rest of the rosemary and thyme. Toss well to coat.

  • 4

    Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred on the edges, stirring halfway through.

  • 5

    Plate the seared chicken breast alongside a generous portion of the roasted vegetables and serve immediately.