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 beautifully pan-seared chicken breast with a crispy herb crust accompanied by a medley of roasted vegetables. The tender chicken and vibrant vegetables are perfectly seasoned with a blend of rosemary, thyme, and a touch of lemon for a fresh, aromatic finish. This dish is balanced, flavorful, and designed to boost your protein intake while keeping the calorie count in check.

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NUTRITION

353kcal
Protein
33.7g
Fat
18.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh rosemary, and thyme. Drizzle a bit of lemon juice over the chicken and let it marinate for 10 minutes.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for approximately 4-5 minutes on each side until a golden, herb-crusted exterior forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them in the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve it over the roasted vegetables. Drizzle any remaining pan juices and a sprinkle of fresh lemon juice on top to finish.

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 beautifully pan-seared chicken breast with a crispy herb crust accompanied by a medley of roasted vegetables. The tender chicken and vibrant vegetables are perfectly seasoned with a blend of rosemary, thyme, and a touch of lemon for a fresh, aromatic finish. This dish is balanced, flavorful, and designed to boost your protein intake while keeping the calorie count in check.

NUTRITION

353kcal
Protein
33.7g
Fat
18.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh rosemary, and thyme. Drizzle a bit of lemon juice over the chicken and let it marinate for 10 minutes.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for approximately 4-5 minutes on each side until a golden, herb-crusted exterior forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them in the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve it over the roasted vegetables. Drizzle any remaining pan juices and a sprinkle of fresh lemon juice on top to finish.