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 delightful flavor of tender chicken breast encrusted with aromatic herbs, perfectly pan-seared to a golden finish and accompanied by a colorful medley of roasted vegetables. This dish brings a harmonious balance of savory chicken and vibrant veggies, accented with a hint of garlic and olive oil for a light yet satisfying meal.

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NUTRITION

307kcal
Protein
38.7g
Fat
11.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 tbsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

2 cloves Garlic

Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme on both sides.

  • 2

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

  • 3

    Add the seasoned chicken to the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove and let rest.

  • 4

    While the chicken cooks, in a separate bowl, toss the broccoli, red bell pepper, and zucchini with a little salt, pepper, minced garlic, and if desired an extra drizzle of olive oil.

  • 5

    Spread the vegetables evenly on a baking sheet and place in a preheated oven at 425°F. Roast for 10-12 minutes until they are tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the warm 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

Savor the delightful flavor of tender chicken breast encrusted with aromatic herbs, perfectly pan-seared to a golden finish and accompanied by a colorful medley of roasted vegetables. This dish brings a harmonious balance of savory chicken and vibrant veggies, accented with a hint of garlic and olive oil for a light yet satisfying meal.

NUTRITION

307kcal
Protein
38.7g
Fat
11.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 tbsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

2 cloves Garlic

Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme on both sides.

  • 2

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

  • 3

    Add the seasoned chicken to the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove and let rest.

  • 4

    While the chicken cooks, in a separate bowl, toss the broccoli, red bell pepper, and zucchini with a little salt, pepper, minced garlic, and if desired an extra drizzle of olive oil.

  • 5

    Spread the vegetables evenly on a baking sheet and place in a preheated oven at 425°F. Roast for 10-12 minutes until they are tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the warm roasted vegetables.