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

Enjoy a satisfying dish featuring tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted bell pepper, zucchini, and red onion. This meal offers a harmonious balance of lean protein, colorful vegetables, and subtle herb flavors, making it a light yet filling option for dinner.

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NUTRITION

330kcal
Protein
40.9g
Fat
10g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

Herbs and Spices (Rosemary, Thyme, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season generously with garlic powder, rosemary, thyme, salt, and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 2-3 minutes per side until a golden herb crust forms.

  • 4

    While the chicken is searing, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, pepper, and a pinch of dried thyme.

  • 5

    Spread the vegetables out on a baking tray lined with parchment paper and roast in the preheated oven for about 15 minutes or until tender and slightly charred.

  • 6

    Once the chicken is seared, reduce the heat to medium-low and cover the pan. Allow the chicken to cook through for an additional 4-5 minutes.

  • 7

    Plate the chicken and serve with a generous portion of roasted vegetables. Enjoy your balanced and flavorful 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

Enjoy a satisfying dish featuring tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted bell pepper, zucchini, and red onion. This meal offers a harmonious balance of lean protein, colorful vegetables, and subtle herb flavors, making it a light yet filling option for dinner.

NUTRITION

330kcal
Protein
40.9g
Fat
10g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

Herbs and Spices (Rosemary, Thyme, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season generously with garlic powder, rosemary, thyme, salt, and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 2-3 minutes per side until a golden herb crust forms.

  • 4

    While the chicken is searing, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, pepper, and a pinch of dried thyme.

  • 5

    Spread the vegetables out on a baking tray lined with parchment paper and roast in the preheated oven for about 15 minutes or until tender and slightly charred.

  • 6

    Once the chicken is seared, reduce the heat to medium-low and cover the pan. Allow the chicken to cook through for an additional 4-5 minutes.

  • 7

    Plate the chicken and serve with a generous portion of roasted vegetables. Enjoy your balanced and flavorful meal!