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 beautifully pan seared chicken breast with a vibrant medley of roasted vegetables, all accented with a fresh blend of herbs. This dish offers a delightful harmony of savory, herbaceous flavors complemented by the natural sweetness of roasted zucchini, red bell pepper, and red onion.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
48.1g
Fat
10.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Zucchini (chopped)

1 medium Red Bell Pepper (sliced)

1 small Red Onion (wedged)

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of salt, pepper, dried oregano, dried thyme, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes per side until it gets a golden, crispy crust.

  • 4

    Meanwhile, toss chopped zucchini, sliced red bell pepper, and red onion wedges with olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 12-15 minutes, stirring once, until tender and lightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature reaches 165°F), let it rest for a couple of minutes before slicing.

  • 7

    Serve the sliced chicken breast alongside the roasted vegetables.

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 beautifully pan seared chicken breast with a vibrant medley of roasted vegetables, all accented with a fresh blend of herbs. This dish offers a delightful harmony of savory, herbaceous flavors complemented by the natural sweetness of roasted zucchini, red bell pepper, and red onion.

NUTRITION

398kcal
Protein
48.1g
Fat
10.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Zucchini (chopped)

1 medium Red Bell Pepper (sliced)

1 small Red Onion (wedged)

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of salt, pepper, dried oregano, dried thyme, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes per side until it gets a golden, crispy crust.

  • 4

    Meanwhile, toss chopped zucchini, sliced red bell pepper, and red onion wedges with olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 12-15 minutes, stirring once, until tender and lightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature reaches 165°F), let it rest for a couple of minutes before slicing.

  • 7

    Serve the sliced chicken breast alongside the roasted vegetables.