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 succulent flavor of pan seared chicken breast encrusted with a medley of aromatic herbs, paired with a vibrant mix of roasted broccoli, red bell pepper, and zucchini. This dish offers a harmonious blend of savory and fresh notes with a light drizzle of olive oil for a delightful finish.

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NUTRITION

352kcal
Protein
37.7g
Fat
18.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Olive Oil (finishing drizzle)

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

0.5 cup Broccoli Florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 tsp Lemon Zest

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, fresh thyme, rosemary, and lemon zest.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until nicely browned and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper, and zucchini in 1 teaspoon of olive oil with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking tray in a single layer and roast them for about 12-15 minutes, stirring halfway through, until tender with slight charring.

  • 6

    Once the chicken is done, let it rest for a couple of minutes. Drizzle the finishing teaspoon of olive oil over the roasted vegetables for extra richness.

  • 7

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

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 succulent flavor of pan seared chicken breast encrusted with a medley of aromatic herbs, paired with a vibrant mix of roasted broccoli, red bell pepper, and zucchini. This dish offers a harmonious blend of savory and fresh notes with a light drizzle of olive oil for a delightful finish.

NUTRITION

352kcal
Protein
37.7g
Fat
18.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Olive Oil (finishing drizzle)

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

0.5 cup Broccoli Florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 tsp Lemon Zest

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, fresh thyme, rosemary, and lemon zest.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until nicely browned and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper, and zucchini in 1 teaspoon of olive oil with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking tray in a single layer and roast them for about 12-15 minutes, stirring halfway through, until tender with slight charring.

  • 6

    Once the chicken is done, let it rest for a couple of minutes. Drizzle the finishing teaspoon of olive oil over the roasted vegetables for extra richness.

  • 7

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