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

A delightful dinner featuring a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The savory chicken is seasoned with a blend of fresh herbs and garlic while the vegetables offer a burst of color and flavor, making every bite a nutritious and satisfying treat.

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NUTRITION

342kcal
Protein
48.4g
Fat
10.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine chopped rosemary, thyme, and minced garlic. Rub this herb mixture evenly over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 4

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast with a generous serving of roasted vegetables and serve warm.

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

A delightful dinner featuring a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The savory chicken is seasoned with a blend of fresh herbs and garlic while the vegetables offer a burst of color and flavor, making every bite a nutritious and satisfying treat.

NUTRITION

342kcal
Protein
48.4g
Fat
10.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine chopped rosemary, thyme, and minced garlic. Rub this herb mixture evenly over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 4

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast with a generous serving of roasted vegetables and serve warm.