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 beautifully seared chicken breast encrusted with aromatic herbs accompanied by a colorful medley of roasted vegetables. This dish marries the savory depth of rosemary and thyme with the natural sweetness of carrots, zucchini, and red bell pepper, creating a delightful balance of flavors perfect for a nourishing meal any time of the day.

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NUTRITION

342kcal
Protein
39.2g
Fat
12g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast 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 400°F and chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Mince the garlic and toss with the vegetables.

  • 5

    Spread the vegetables on a baking sheet, drizzle a little extra olive oil if desired, and season with salt and pepper. Roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 6

    Once the chicken and vegetables are cooked, plate the seared chicken breast alongside the roasted vegetables. Enjoy your balanced, nutrient-packed 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 a beautifully seared chicken breast encrusted with aromatic herbs accompanied by a colorful medley of roasted vegetables. This dish marries the savory depth of rosemary and thyme with the natural sweetness of carrots, zucchini, and red bell pepper, creating a delightful balance of flavors perfect for a nourishing meal any time of the day.

NUTRITION

342kcal
Protein
39.2g
Fat
12g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast 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 400°F and chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Mince the garlic and toss with the vegetables.

  • 5

    Spread the vegetables on a baking sheet, drizzle a little extra olive oil if desired, and season with salt and pepper. Roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 6

    Once the chicken and vegetables are cooked, plate the seared chicken breast alongside the roasted vegetables. Enjoy your balanced, nutrient-packed meal!