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 tender, herb-seasoned chicken breast beautifully pan-seared to a golden finish, paired with a vibrant medley of roasted broccoli, red bell pepper, and zucchini. The simplicity of fresh herbs and a drizzle of olive oil elevates this dish into a comforting, balanced meal perfect for any time of the day.

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NUTRITION

341kcal
Protein
36.3g
Fat
18.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken and sear for 3-4 minutes on each side until golden brown.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss the broccoli, red bell pepper, and zucchini in the remaining olive oil, and season lightly with salt, pepper, rosemary, and thyme.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    Once the chicken reaches an internal temperature of 165°F and has a golden crust, remove from the skillet and let it rest for a few minutes.

  • 6

    Plate the pan seared chicken alongside the roasted vegetables and serve immediately.

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 tender, herb-seasoned chicken breast beautifully pan-seared to a golden finish, paired with a vibrant medley of roasted broccoli, red bell pepper, and zucchini. The simplicity of fresh herbs and a drizzle of olive oil elevates this dish into a comforting, balanced meal perfect for any time of the day.

NUTRITION

341kcal
Protein
36.3g
Fat
18.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken and sear for 3-4 minutes on each side until golden brown.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss the broccoli, red bell pepper, and zucchini in the remaining olive oil, and season lightly with salt, pepper, rosemary, and thyme.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    Once the chicken reaches an internal temperature of 165°F and has a golden crust, remove from the skillet and let it rest for a few minutes.

  • 6

    Plate the pan seared chicken alongside the roasted vegetables and serve immediately.