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: 6 oz Chicken Breast; 1 tbsp Olive Oil; 1 medium Zucchini; 1 medium Red Bell Pepper; 1/2 Red Onion; 1 tsp Dried Oregano; 1 tsp Fresh Thyme; 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

Savor this delightful and balanced meal featuring juicy, herb-crusted chicken breast paired with an array of colorful, roasted vegetables. The aromatic blend of fresh thyme, oregano, and a drizzle of olive oil elevates the flavor profile, making it a satisfying dish perfect for any mealtime.

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NUTRITION

Protein

39.3g

Fat

19.2g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Red Onion

1 tsp Dried Oregano

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, dried oregano, and fresh thyme.
2
Heat olive oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and sear for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
4
Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.
5
Toss the vegetables with a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.
6
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.
7
Slice the chicken and serve it alongside the roasted vegetables, enjoying a balanced and flavorful meal.