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 plate of herb-infused chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan seared to lock in its juices, then dusted with a blend of rosemary, thyme, and garlic powder to enhance its natural flavor. The vegetables, including zucchini, red bell pepper, and carrot, are lightly roasted with olive oil to bring out their sweetness, creating a balanced and satisfying meal.

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NUTRITION

370kcal
Protein
43g
Fat
16.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1.5 (combined tsp and tbsp) Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, fresh rosemary, and fresh thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and carrot with the remaining olive oil, salt, and pepper in a bowl.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Once cooked, slice the chicken breast and arrange it on a plate with the roasted vegetables.

  • 7

    Serve immediately and enjoy this nutritious, flavor-packed meal.

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 plate of herb-infused chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan seared to lock in its juices, then dusted with a blend of rosemary, thyme, and garlic powder to enhance its natural flavor. The vegetables, including zucchini, red bell pepper, and carrot, are lightly roasted with olive oil to bring out their sweetness, creating a balanced and satisfying meal.

NUTRITION

370kcal
Protein
43g
Fat
16.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1.5 (combined tsp and tbsp) Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, fresh rosemary, and fresh thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and carrot with the remaining olive oil, salt, and pepper in a bowl.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Once cooked, slice the chicken breast and arrange it on a plate with the roasted vegetables.

  • 7

    Serve immediately and enjoy this nutritious, flavor-packed meal.