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 the juicy, herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and broccoli. This dish is seasoned with a blend of fresh rosemary, thyme, and parsley, then finished with a drizzle of olive oil for a rich, aromatic flavor.

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NUTRITION

367kcal
Protein
43.1g
Fat
18g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup diced Red Bell Pepper

0.5 cup sliced Zucchini

0.5 cup broccoli florets

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Parsley

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped fresh rosemary, thyme, and parsley.

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes on each side. Reduce heat if necessary and ensure the inside reaches a safe temperature.

  • 3

    Meanwhile, preheat your oven to 425°F (220°C).

  • 4

    Toss the diced red bell pepper, sliced zucchini, and broccoli florets in the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly charred at the edges.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy 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 the juicy, herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and broccoli. This dish is seasoned with a blend of fresh rosemary, thyme, and parsley, then finished with a drizzle of olive oil for a rich, aromatic flavor.

NUTRITION

367kcal
Protein
43.1g
Fat
18g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup diced Red Bell Pepper

0.5 cup sliced Zucchini

0.5 cup broccoli florets

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Parsley

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped fresh rosemary, thyme, and parsley.

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes on each side. Reduce heat if necessary and ensure the inside reaches a safe temperature.

  • 3

    Meanwhile, preheat your oven to 425°F (220°C).

  • 4

    Toss the diced red bell pepper, sliced zucchini, and broccoli florets in the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly charred at the edges.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy immediately.