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 vibrant dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The tender chicken is infused with fragrant rosemary and thyme, while the vegetables add a crisp, naturally sweet contrast. This wholesome dish is both satisfying and balanced.

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NUTRITION

280kcal
Protein
37g
Fat
9g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and the mixed fresh herbs.

  • 2

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

  • 3

    Sear the chicken breast for 3-4 minutes on each side until a golden herb crust forms.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and carrot into bite-sized pieces.

  • 5

    In a separate bowl, toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast in a preheated oven at 425°F for about 12-15 minutes until tender and slightly charred.

  • 7

    Once the chicken reaches an internal temperature of 165°F, remove from heat and allow it to rest for a couple of minutes.

  • 8

    Plate the chicken with a generous serving of roasted vegetables 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 a vibrant dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The tender chicken is infused with fragrant rosemary and thyme, while the vegetables add a crisp, naturally sweet contrast. This wholesome dish is both satisfying and balanced.

NUTRITION

280kcal
Protein
37g
Fat
9g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and the mixed fresh herbs.

  • 2

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

  • 3

    Sear the chicken breast for 3-4 minutes on each side until a golden herb crust forms.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and carrot into bite-sized pieces.

  • 5

    In a separate bowl, toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast in a preheated oven at 425°F for about 12-15 minutes until tender and slightly charred.

  • 7

    Once the chicken reaches an internal temperature of 165°F, remove from heat and allow it to rest for a couple of minutes.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and serve warm.