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

Relish tender chicken breast seared to perfection with a fragrant herb crust, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. This dish features a delightful balance of lean protein and colorful, succulent vegetables, enhanced by aromatic herbs for a satisfying, clean meal.

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NUTRITION

331kcal
Protein
44.7g
Fat
11.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1.5 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1.5 tsp of extra virgin olive oil.

  • 3

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

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the chopped zucchini, sliced red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and lightly charred on the edges.

  • 6

    Once the chicken is done, let it rest for a few minutes, then slice.

  • 7

    Plate the sliced chicken 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

Relish tender chicken breast seared to perfection with a fragrant herb crust, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. This dish features a delightful balance of lean protein and colorful, succulent vegetables, enhanced by aromatic herbs for a satisfying, clean meal.

NUTRITION

331kcal
Protein
44.7g
Fat
11.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1.5 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1.5 tsp of extra virgin olive oil.

  • 3

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

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the chopped zucchini, sliced red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and lightly charred on the edges.

  • 6

    Once the chicken is done, let it rest for a few minutes, then slice.

  • 7

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