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 deliciously crisp herb-crusted chicken breast paired with a medley of roasted vegetables. The aromatic blend of rosemary and thyme elevates the juicy chicken while the colorful vegetables provide a delightfully fresh balance, making it a perfect meal for dinner that satisfies both your nutritional needs and tastebuds.

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NUTRITION

352kcal
Protein
37.2g
Fat
18.3g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 medium Green Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

3 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Chop the green bell pepper, zucchini, and red onion into bite-sized pieces and set aside.

  • 3

    Heat a pan over medium-high heat and add 1.5 teaspoons of olive oil.

  • 4

    Add the chicken breast to the pan and sear for about 3-4 minutes on each side until golden brown.

  • 5

    While the chicken is searing, combine the chopped vegetables with the remaining olive oil, minced garlic, roughly chopped rosemary, and thyme.

  • 6

    Preheat the oven to 425°F. Spread the vegetables on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate the chicken, and top with the vegetables.

  • 8

    Finish with a sprinkle of fresh herbs if desired, then serve and enjoy.

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 deliciously crisp herb-crusted chicken breast paired with a medley of roasted vegetables. The aromatic blend of rosemary and thyme elevates the juicy chicken while the colorful vegetables provide a delightfully fresh balance, making it a perfect meal for dinner that satisfies both your nutritional needs and tastebuds.

NUTRITION

352kcal
Protein
37.2g
Fat
18.3g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 medium Green Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

3 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Chop the green bell pepper, zucchini, and red onion into bite-sized pieces and set aside.

  • 3

    Heat a pan over medium-high heat and add 1.5 teaspoons of olive oil.

  • 4

    Add the chicken breast to the pan and sear for about 3-4 minutes on each side until golden brown.

  • 5

    While the chicken is searing, combine the chopped vegetables with the remaining olive oil, minced garlic, roughly chopped rosemary, and thyme.

  • 6

    Preheat the oven to 425°F. Spread the vegetables on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate the chicken, and top with the vegetables.

  • 8

    Finish with a sprinkle of fresh herbs if desired, then serve and enjoy.