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 balanced meal featuring succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish combines the savory flavor of golden seared chicken with the natural sweetness and texture of cherry tomatoes, zucchini, and red bell pepper, all lightly tossed in olive oil and aromatic herbs.

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NUTRITION

366kcal
Protein
38.1g
Fat
18.7g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup Cherry Tomatoes

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season generously with salt, pepper, dried thyme, dried rosemary, and garlic powder on both sides.

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes per side until it develops a golden crust and is cooked through. Remove the chicken and let it rest.

  • 4

    Preheat your oven to 400°F. Toss the halved cherry tomatoes, sliced zucchini, and sliced red bell pepper in a small amount of olive oil, and season lightly with salt and pepper.

  • 5

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

  • 6

    Slice the rested chicken and plate it alongside the roasted vegetables. Optionally drizzle any pan juices over the top for extra flavor.

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 balanced meal featuring succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish combines the savory flavor of golden seared chicken with the natural sweetness and texture of cherry tomatoes, zucchini, and red bell pepper, all lightly tossed in olive oil and aromatic herbs.

NUTRITION

366kcal
Protein
38.1g
Fat
18.7g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup Cherry Tomatoes

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season generously with salt, pepper, dried thyme, dried rosemary, and garlic powder on both sides.

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes per side until it develops a golden crust and is cooked through. Remove the chicken and let it rest.

  • 4

    Preheat your oven to 400°F. Toss the halved cherry tomatoes, sliced zucchini, and sliced red bell pepper in a small amount of olive oil, and season lightly with salt and pepper.

  • 5

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

  • 6

    Slice the rested chicken and plate it alongside the roasted vegetables. Optionally drizzle any pan juices over the top for extra flavor.