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 this wholesome meal featuring succulent, herb-seasoned chicken breast beautifully pan seared to lock in its natural juices and paired with a colorful medley of roasted vegetables. The roast brings out the sweetness of red bell peppers, zucchini, and broccoli, making it a balanced and nutrient-packed plate that satisfies your protein needs while staying within your calorie goals.

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NUTRITION

348kcal
Protein
35.4g
Fat
18.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini (approx 100g)

1/2 medium Red Bell Pepper (approx 75g)

1 cup Broccoli Florets

1 tbsp Olive Oil

Fresh Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and finely chopped fresh rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil once the skillet is hot.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the zucchini, red bell pepper, and broccoli with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the pan seared chicken alongside the roasted vegetables. Garnish with a few extra sprigs of fresh herbs if desired 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

Enjoy this wholesome meal featuring succulent, herb-seasoned chicken breast beautifully pan seared to lock in its natural juices and paired with a colorful medley of roasted vegetables. The roast brings out the sweetness of red bell peppers, zucchini, and broccoli, making it a balanced and nutrient-packed plate that satisfies your protein needs while staying within your calorie goals.

NUTRITION

348kcal
Protein
35.4g
Fat
18.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini (approx 100g)

1/2 medium Red Bell Pepper (approx 75g)

1 cup Broccoli Florets

1 tbsp Olive Oil

Fresh Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and finely chopped fresh rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil once the skillet is hot.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the zucchini, red bell pepper, and broccoli with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the pan seared chicken alongside the roasted vegetables. Garnish with a few extra sprigs of fresh herbs if desired and serve warm.