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 delightful flavors of tender pan-seared chicken breast seasoned with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish harmonizes savory notes with a fresh, vegetable crunch, offering a balanced and satisfying meal.

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NUTRITION

278kcal
Protein
34.4g
Fat
9.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup diced Mixed Bell Peppers

1 small Zucchini

Serving of 5 Cherry Tomatoes

2 tsp Olive Oil

1 clove Fresh Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. Remove and let rest.

  • 3

    Preheat the oven to 425°F. In a bowl, toss diced bell peppers, sliced zucchini, and cherry tomatoes with the remaining olive oil, minced garlic, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for about 15 minutes or until tender and lightly charred on the edges.

  • 5

    Slice the chicken breast and serve atop the 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

Savor the delightful flavors of tender pan-seared chicken breast seasoned with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish harmonizes savory notes with a fresh, vegetable crunch, offering a balanced and satisfying meal.

NUTRITION

278kcal
Protein
34.4g
Fat
9.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup diced Mixed Bell Peppers

1 small Zucchini

Serving of 5 Cherry Tomatoes

2 tsp Olive Oil

1 clove Fresh Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. Remove and let rest.

  • 3

    Preheat the oven to 425°F. In a bowl, toss diced bell peppers, sliced zucchini, and cherry tomatoes with the remaining olive oil, minced garlic, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for about 15 minutes or until tender and lightly charred on the edges.

  • 5

    Slice the chicken breast and serve atop the roasted vegetables. Enjoy your balanced and flavorful meal.