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 savory, herb-infused chicken breast perfectly seared to develop a crisp, flavorful crust, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-rich veggies, finished with a hint of olive oil and aromatic herbs.

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NUTRITION

311kcal
Protein
40.2g
Fat
9.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Bell Pepper

1 cup Zucchini

2 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, rosemary, thyme, and garlic powder to create an herb crust.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. When the oil is hot, add the chicken and sear for about 4-5 minutes on each side until a golden crust develops and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. Toss the broccoli, bell pepper, and zucchini with 1 teaspoon of olive oil, and season lightly with salt and pepper.

  • 4

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

  • 5

    Slice the chicken and serve it alongside a heap of roasted vegetables for a balanced meal that’s both nutritious and delicious.

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 savory, herb-infused chicken breast perfectly seared to develop a crisp, flavorful crust, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-rich veggies, finished with a hint of olive oil and aromatic herbs.

NUTRITION

311kcal
Protein
40.2g
Fat
9.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Bell Pepper

1 cup Zucchini

2 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, rosemary, thyme, and garlic powder to create an herb crust.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. When the oil is hot, add the chicken and sear for about 4-5 minutes on each side until a golden crust develops and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. Toss the broccoli, bell pepper, and zucchini with 1 teaspoon of olive oil, and season lightly with salt and pepper.

  • 4

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

  • 5

    Slice the chicken and serve it alongside a heap of roasted vegetables for a balanced meal that’s both nutritious and delicious.