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 savory plate of pan seared chicken breast accented with fragrant herbs, perfectly complemented by a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-packed vegetables, making it an ideal choice for a clean, wholesome meal.

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NUTRITION

328kcal
Protein
44.9g
Fat
9.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from the skillet and let rest.

  • 4

    Preheat your oven to 425°F (220°C). In a bowl, toss the diced red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the rested chicken breast and serve over a bed of roasted vegetables. Enjoy your nutrient-packed, herb-crusted meal!

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 savory plate of pan seared chicken breast accented with fragrant herbs, perfectly complemented by a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-packed vegetables, making it an ideal choice for a clean, wholesome meal.

NUTRITION

328kcal
Protein
44.9g
Fat
9.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from the skillet and let rest.

  • 4

    Preheat your oven to 425°F (220°C). In a bowl, toss the diced red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the rested chicken breast and serve over a bed of roasted vegetables. Enjoy your nutrient-packed, herb-crusted meal!