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 medley of pan seared herb-crusted chicken paired with a colorful assortment of roasted vegetables. The chicken is lightly seasoned with rosemary, thyme, and garlic, creating a succulent, savory main that perfectly complements the sweet and tender roasted bell peppers, zucchini, and red onions. It's a balanced and satisfying meal that's as pleasing to the eye as it is to the palate.

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NUTRITION

351kcal
Protein
42.3g
Fat
13.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 tsp Olive Oil (10g)

1 medium Bell Pepper (119g)

1 cup sliced Zucchini (113g)

1/2 Red Onion (50g)

1 clove Garlic (3g)

1 tbsp Fresh Herbs (Rosemary & Thyme, 4g)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until a golden herb crust forms.

  • 3

    Meanwhile, preheat the oven to 425°F (220°C). Toss the bell pepper slices, zucchini, and red onion in the remaining olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 5

    Once the chicken is seared and the vegetables roasted, serve the pan seared chicken alongside the vibrant roasted vegetables.

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 medley of pan seared herb-crusted chicken paired with a colorful assortment of roasted vegetables. The chicken is lightly seasoned with rosemary, thyme, and garlic, creating a succulent, savory main that perfectly complements the sweet and tender roasted bell peppers, zucchini, and red onions. It's a balanced and satisfying meal that's as pleasing to the eye as it is to the palate.

NUTRITION

351kcal
Protein
42.3g
Fat
13.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 tsp Olive Oil (10g)

1 medium Bell Pepper (119g)

1 cup sliced Zucchini (113g)

1/2 Red Onion (50g)

1 clove Garlic (3g)

1 tbsp Fresh Herbs (Rosemary & Thyme, 4g)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until a golden herb crust forms.

  • 3

    Meanwhile, preheat the oven to 425°F (220°C). Toss the bell pepper slices, zucchini, and red onion in the remaining olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 5

    Once the chicken is seared and the vegetables roasted, serve the pan seared chicken alongside the vibrant roasted vegetables.