Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 medium Bell Pepper; 1/2 medium Zucchini; 1/4 medium Red Onion; 5 Cherry Tomatoes; 1 tbsp Olive Oil; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory pan-seared chicken breast with a crisp herb crust paired with a vibrant medley of roasted vegetables. This dish balances tender, juicy chicken with the natural sweetness of bell pepper, zucchini, onion, and cherry tomatoes, all enhanced by a drizzle of olive oil and aromatic herbs.

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NUTRITION

Protein

37.4g

Fat

18.7g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season generously with salt, pepper, dried thyme, and dried rosemary.
2
Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.
3
Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
4
While the chicken is cooking, preheat your oven to 425°F.
5
Toss the sliced bell pepper, zucchini, red onion, and cherry tomatoes with a small amount of olive oil, salt, and pepper on a baking tray.
6
Roast the vegetables in the oven for about 12-15 minutes until tender and slightly charred.
7
Slice the pan-seared chicken and serve it alongside the roasted vegetables for a balanced, satisfying meal.