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 plate featuring tender, juicy chicken breast with a crunchy herb crust paired with perfectly roasted seasonal vegetables. A harmonious blend of flavors and textures, this dish is not only delicious but thoughtfully balanced for a wholesome meal.

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NUTRITION

366kcal
Protein
37.7g
Fat
18.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Bell Pepper (chopped)

1/2 cup Zucchini (chopped)

1 tbsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the chopped rosemary, thyme, and minced garlic. Press the herb mixture onto both sides of the chicken to form a crust.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 3-4 minutes on each side until golden brown.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the chopped bell peppers and zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Slice the pan-seared chicken and serve alongside the roasted vegetables for a balanced and flavorful 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 plate featuring tender, juicy chicken breast with a crunchy herb crust paired with perfectly roasted seasonal vegetables. A harmonious blend of flavors and textures, this dish is not only delicious but thoughtfully balanced for a wholesome meal.

NUTRITION

366kcal
Protein
37.7g
Fat
18.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Bell Pepper (chopped)

1/2 cup Zucchini (chopped)

1 tbsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the chopped rosemary, thyme, and minced garlic. Press the herb mixture onto both sides of the chicken to form a crust.

  • 3

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 3-4 minutes on each side until golden brown.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the chopped bell peppers and zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Slice the pan-seared chicken and serve alongside the roasted vegetables for a balanced and flavorful meal.