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 delightful plate of herb-crusted pan seared chicken accompanied by a colorful medley of roasted vegetables. The chicken is perfectly seasoned with fragrant rosemary and thyme, delivering a tender bite with a crispy exterior, while the vegetables offer a sweet, roasted flavor that complements the dish beautifully.

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NUTRITION

360kcal
Protein
37.4g
Fat
18.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Zucchini

1/2 medium Red Bell Pepper

1/2 medium Carrot

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary & Thyme (chopped)

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and the chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 400°F and prepare your vegetables by slicing the zucchini, red bell pepper, and carrot into bite-sized pieces.

  • 5

    Arrange the vegetables on a baking sheet, drizzle with a little extra olive oil if desired, and season with salt and pepper.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 7

    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 delightful plate of herb-crusted pan seared chicken accompanied by a colorful medley of roasted vegetables. The chicken is perfectly seasoned with fragrant rosemary and thyme, delivering a tender bite with a crispy exterior, while the vegetables offer a sweet, roasted flavor that complements the dish beautifully.

NUTRITION

360kcal
Protein
37.4g
Fat
18.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Zucchini

1/2 medium Red Bell Pepper

1/2 medium Carrot

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary & Thyme (chopped)

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and the chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 400°F and prepare your vegetables by slicing the zucchini, red bell pepper, and carrot into bite-sized pieces.

  • 5

    Arrange the vegetables on a baking sheet, drizzle with a little extra olive oil if desired, and season with salt and pepper.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 7

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