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 dish featuring tender, herb-encrusted chicken breast paired with a medley of perfectly roasted vegetables. The chicken is pan-seared to achieve a golden crust, while the vegetables are roasted until tender, resulting in a wholesome, satisfying meal that bursts with aromatic herbs and a delightful mix of textures.

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NUTRITION

402kcal
Protein
40.2g
Fat
19g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tbsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with garlic powder, salt, black pepper, and finely chopped rosemary and thyme.

  • 2

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F (220°C) for the vegetables.

  • 5

    Chop the broccoli, red bell pepper, and zucchini into even pieces and toss them in a bowl with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast them in the oven for about 15 minutes until they are tender and edges start to brown.

  • 7

    Serve the pan-seared herb-crusted chicken alongside the roasted vegetables and enjoy your wholesome 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 dish featuring tender, herb-encrusted chicken breast paired with a medley of perfectly roasted vegetables. The chicken is pan-seared to achieve a golden crust, while the vegetables are roasted until tender, resulting in a wholesome, satisfying meal that bursts with aromatic herbs and a delightful mix of textures.

NUTRITION

402kcal
Protein
40.2g
Fat
19g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tbsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with garlic powder, salt, black pepper, and finely chopped rosemary and thyme.

  • 2

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F (220°C) for the vegetables.

  • 5

    Chop the broccoli, red bell pepper, and zucchini into even pieces and toss them in a bowl with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast them in the oven for about 15 minutes until they are tender and edges start to brown.

  • 7

    Serve the pan-seared herb-crusted chicken alongside the roasted vegetables and enjoy your wholesome meal.