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 the succulent, herb-crusted chicken breast beautifully pan-seared and paired with a colorful medley of roasted vegetables including broccoli, zucchini, red bell pepper, and a hint of sweet potato for extra warmth. This dish is bursting with fresh herbs and a light olive oil finish that not only enhances the flavor but also perfectly balances the meal’s protein and calorie objectives.

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NUTRITION

371kcal
Protein
40.2g
Fat
11.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

0.5 tsp Olive Oil (additional)

1 cup Broccoli

0.5 cup Zucchini

0.5 cup Red Bell Pepper

0.5 cup Sweet Potato

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 for roasting the vegetables.

  • 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 over both sides.

  • 4

    Heat a skillet over medium-high heat and add 1 tsp olive oil. Sear the chicken breast for 2-3 minutes per side until golden.

  • 5

    While the chicken is searing, toss broccoli, zucchini, red bell pepper, and sweet potato in a bowl with the additional 0.5 tsp olive oil, a pinch of salt and pepper, and any remaining herb mixture.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is nicely seared, reduce the heat to medium-low and cover the skillet. Allow the chicken to cook through for an additional 5-6 minutes.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and enjoy your balanced, nutrient-packed meal.

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 the succulent, herb-crusted chicken breast beautifully pan-seared and paired with a colorful medley of roasted vegetables including broccoli, zucchini, red bell pepper, and a hint of sweet potato for extra warmth. This dish is bursting with fresh herbs and a light olive oil finish that not only enhances the flavor but also perfectly balances the meal’s protein and calorie objectives.

NUTRITION

371kcal
Protein
40.2g
Fat
11.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

0.5 tsp Olive Oil (additional)

1 cup Broccoli

0.5 cup Zucchini

0.5 cup Red Bell Pepper

0.5 cup Sweet Potato

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 for roasting the vegetables.

  • 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 over both sides.

  • 4

    Heat a skillet over medium-high heat and add 1 tsp olive oil. Sear the chicken breast for 2-3 minutes per side until golden.

  • 5

    While the chicken is searing, toss broccoli, zucchini, red bell pepper, and sweet potato in a bowl with the additional 0.5 tsp olive oil, a pinch of salt and pepper, and any remaining herb mixture.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is nicely seared, reduce the heat to medium-low and cover the skillet. Allow the chicken to cook through for an additional 5-6 minutes.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and enjoy your balanced, nutrient-packed meal.