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 aromatic blend of fresh herbs enveloping tender pan-seared chicken, perfectly paired with a medley of roasted vegetables. This dish features a delightful balance of juicy protein and lightly caramelized veggies, offering a vibrant plate that’s both satisfying and nutritious.

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NUTRITION

344kcal
Protein
33.2g
Fat
18.3g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F.

  • 4

    In a bowl, toss the red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 6

    Once the chicken has reached an internal temperature of 165°F, remove it from the skillet and let it rest for a few minutes.

  • 7

    Plate the chicken alongside the roasted vegetables. Serve warm and enjoy your balanced, herb-infused 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 aromatic blend of fresh herbs enveloping tender pan-seared chicken, perfectly paired with a medley of roasted vegetables. This dish features a delightful balance of juicy protein and lightly caramelized veggies, offering a vibrant plate that’s both satisfying and nutritious.

NUTRITION

344kcal
Protein
33.2g
Fat
18.3g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F.

  • 4

    In a bowl, toss the red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 6

    Once the chicken has reached an internal temperature of 165°F, remove it from the skillet and let it rest for a few minutes.

  • 7

    Plate the chicken alongside the roasted vegetables. Serve warm and enjoy your balanced, herb-infused meal.