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 delightful balance of juicy, herb-crusted chicken paired with a medley of roasted vegetables. This recipe marries savory spices with the natural sweetness of bell peppers, zucchini, and red onion, creating a vibrant dish that celebrates simplicity and flavor.

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NUTRITION

315kcal
Protein
37.5g
Fat
13g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

2 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, black pepper, garlic powder, and fresh thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken in the skillet and sear each side for about 3-4 minutes until a golden crust forms. Reduce heat if needed to avoid burning.

  • 4

    While the chicken is searing, preheat your oven to 425°F and toss the bell peppers, zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for approximately 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Once the chicken is seared and the vegetables are roasted, slice the chicken and serve it atop the 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

Enjoy a delightful balance of juicy, herb-crusted chicken paired with a medley of roasted vegetables. This recipe marries savory spices with the natural sweetness of bell peppers, zucchini, and red onion, creating a vibrant dish that celebrates simplicity and flavor.

NUTRITION

315kcal
Protein
37.5g
Fat
13g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

2 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, black pepper, garlic powder, and fresh thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken in the skillet and sear each side for about 3-4 minutes until a golden crust forms. Reduce heat if needed to avoid burning.

  • 4

    While the chicken is searing, preheat your oven to 425°F and toss the bell peppers, zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for approximately 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Once the chicken is seared and the vegetables are roasted, slice the chicken and serve it atop the vegetables.