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 a perfectly pan-seared chicken breast encrusted with a medley of aromatic herbs, paired with a colorful mix of roasted bell pepper, zucchini, and red onion. This dish delivers a delightful balance of lean protein and nutrient-rich vegetables, lightly finished with a drizzle of olive oil for a delicious and satisfying meal.

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NUTRITION

368kcal
Protein
37.1g
Fat
18.4g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Add half the olive oil and sear the chicken for 2-3 minutes on each side until a golden crust forms.

  • 5

    Transfer the seared chicken to a baking sheet.

  • 6

    In a separate bowl, toss the red bell pepper, zucchini, and red onion with the remaining olive oil, the rest of the herb mix, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Roast in the oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast with a generous portion of roasted vegetables.

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 a perfectly pan-seared chicken breast encrusted with a medley of aromatic herbs, paired with a colorful mix of roasted bell pepper, zucchini, and red onion. This dish delivers a delightful balance of lean protein and nutrient-rich vegetables, lightly finished with a drizzle of olive oil for a delicious and satisfying meal.

NUTRITION

368kcal
Protein
37.1g
Fat
18.4g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Add half the olive oil and sear the chicken for 2-3 minutes on each side until a golden crust forms.

  • 5

    Transfer the seared chicken to a baking sheet.

  • 6

    In a separate bowl, toss the red bell pepper, zucchini, and red onion with the remaining olive oil, the rest of the herb mix, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Roast in the oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast with a generous portion of roasted vegetables.