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 with a crisp herb crust, paired with a medley of roasted bell peppers, zucchini, and red onion. This dish offers a delightful balance of tender protein and vibrant, lightly caramelized vegetables, all enhanced with aromatic herbs.

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NUTRITION

359kcal
Protein
46.7g
Fat
10.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup Red Bell Pepper (sliced)

1 medium Zucchini (sliced)

1/4 Red Onion (sliced)

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 2

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

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and arrange the red bell pepper, zucchini, and red onion on a baking sheet.

  • 5

    Lightly drizzle the vegetables with a small amount of olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized at the edges.

  • 7

    Slice the cooked chicken breast and serve atop the roasted vegetables, garnishing with any remaining herbs if desired.

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 with a crisp herb crust, paired with a medley of roasted bell peppers, zucchini, and red onion. This dish offers a delightful balance of tender protein and vibrant, lightly caramelized vegetables, all enhanced with aromatic herbs.

NUTRITION

359kcal
Protein
46.7g
Fat
10.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup Red Bell Pepper (sliced)

1 medium Zucchini (sliced)

1/4 Red Onion (sliced)

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 2

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

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and arrange the red bell pepper, zucchini, and red onion on a baking sheet.

  • 5

    Lightly drizzle the vegetables with a small amount of olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized at the edges.

  • 7

    Slice the cooked chicken breast and serve atop the roasted vegetables, garnishing with any remaining herbs if desired.