Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup sliced Zucchini; 1 medium Red Bell Pepper; 1/2 medium Red Onion; 1 tbsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; Pinch of Salt; Pinch of Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor the crisp, herb-infused chicken paired with a vibrant medley of roasted vegetables. This dish balances tender pan-seared chicken breast with the natural sweetness of red bell pepper, zucchini, and red onion, all brought together with aromatic herbs and a hint of olive oil.

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NUTRITION

Protein

42.5g

Fat

18.8g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, black pepper, fresh rosemary, and thyme.
2
Heat a non-stick skillet over medium-high heat and add olive oil.
3
Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and let it rest.
4
Preheat the oven to 400°F. Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.
5
Toss the vegetables in a small amount of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
6
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
7
Slice the rested chicken and serve atop or alongside the roasted vegetables.