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 succulent pan-seared chicken, encrusted with fragrant herbs, paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying crunch with every bite, while balancing a rich blend of savory flavors and natural sweetness from the vegetables.

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NUTRITION

428kcal
Protein
45.3g
Fat
14.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Dried Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, and the dried herbs (thyme, rosemary, and parsley).

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per 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, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables. Serve immediately while 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

Savor the succulent pan-seared chicken, encrusted with fragrant herbs, paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying crunch with every bite, while balancing a rich blend of savory flavors and natural sweetness from the vegetables.

NUTRITION

428kcal
Protein
45.3g
Fat
14.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Dried Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, and the dried herbs (thyme, rosemary, and parsley).

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per 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, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables. Serve immediately while warm.