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 delightfully simple yet flavorful dish featuring herb-crusted, pan-seared chicken paired with a vibrant medley of roasted vegetables. The juicy chicken, coated with aromatic rosemary, thyme, and garlic, marries beautifully with the slightly sweet red bell pepper, fresh zucchini, and crisp broccoli, making each bite a burst of wholesome goodness.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
56.6g
Fat
20.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup chopped Broccoli

½ medium Red Bell Pepper, sliced

½ medium Zucchini, sliced

1 tsp Dried Rosemary

1 tsp Dried Thyme

½ tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, dried rosemary, dried thyme, and garlic powder to form a crust.

  • 2

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

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped broccoli, sliced red bell pepper, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 10-12 minutes until tender and slightly charred, stirring halfway through.

  • 5

    Once the chicken and vegetables are finished, plate the chicken breast alongside a generous serving of the roasted vegetables. Serve warm and enjoy!

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 delightfully simple yet flavorful dish featuring herb-crusted, pan-seared chicken paired with a vibrant medley of roasted vegetables. The juicy chicken, coated with aromatic rosemary, thyme, and garlic, marries beautifully with the slightly sweet red bell pepper, fresh zucchini, and crisp broccoli, making each bite a burst of wholesome goodness.

NUTRITION

475kcal
Protein
56.6g
Fat
20.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup chopped Broccoli

½ medium Red Bell Pepper, sliced

½ medium Zucchini, sliced

1 tsp Dried Rosemary

1 tsp Dried Thyme

½ tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, dried rosemary, dried thyme, and garlic powder to form a crust.

  • 2

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

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped broccoli, sliced red bell pepper, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 10-12 minutes until tender and slightly charred, stirring halfway through.

  • 5

    Once the chicken and vegetables are finished, plate the chicken breast alongside a generous serving of the roasted vegetables. Serve warm and enjoy!