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 crisp, herb-crusted chicken breast paired with a medley of roasted seasonal vegetables. This dish provides a vibrant blend of flavors with aromatic herbs, perfectly seared chicken, and the wholesome taste of lightly roasted zucchini, red bell pepper, and cherry tomatoes, making it a balanced, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
45.1g
Fat
14.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tsp Extra Virgin Olive Oil (for chicken)

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil (for vegetables)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and finely chopped rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once the pan is hot, place the seasoned chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. On a baking tray, toss the sliced zucchini, red bell pepper, and cherry tomatoes with 1 teaspoon of olive oil, salt, pepper, and a few leaves of rosemary and thyme.

  • 4

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked, let it rest for 5 minutes before slicing. Serve the sliced herb-crusted chicken over a bed of the roasted vegetables.

  • 6

    Enjoy your balanced and nutrient-rich 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

Savor the crisp, herb-crusted chicken breast paired with a medley of roasted seasonal vegetables. This dish provides a vibrant blend of flavors with aromatic herbs, perfectly seared chicken, and the wholesome taste of lightly roasted zucchini, red bell pepper, and cherry tomatoes, making it a balanced, nutrient-dense meal.

NUTRITION

355kcal
Protein
45.1g
Fat
14.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tsp Extra Virgin Olive Oil (for chicken)

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil (for vegetables)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and finely chopped rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once the pan is hot, place the seasoned chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. On a baking tray, toss the sliced zucchini, red bell pepper, and cherry tomatoes with 1 teaspoon of olive oil, salt, pepper, and a few leaves of rosemary and thyme.

  • 4

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked, let it rest for 5 minutes before slicing. Serve the sliced herb-crusted chicken over a bed of the roasted vegetables.

  • 6

    Enjoy your balanced and nutrient-rich meal!