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 delicious flavors of tender herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish features a perfectly pan-seared chicken breast, coated in fragrant rosemary, thyme, and garlic, complemented by a colorful assortment of broccoli, red bell pepper, zucchini, and red onion tossed in a drizzle of olive oil. The dish is balanced in protein and energy, making it a satisfying and wholesome meal.

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NUTRITION

359kcal
Protein
37.1g
Fat
18.2g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tablespoon Olive Oil

1 cup Broccoli

1/2 Red Bell Pepper

1/2 medium Zucchini

1/4 Red Onion

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly over the chicken.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 2-3 minutes on each side until golden.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 6

    Toss the vegetables with the remaining herb mixture. Spread them out on a baking sheet lined with parchment paper.

  • 7

    Place the vegetables in the preheated oven and roast for about 15 minutes, or until tender and slightly charred on the edges.

  • 8

    Once the chicken is seared, reduce the heat to medium-low, cover the skillet, and let it cook for an additional 5-7 minutes until fully cooked inside.

  • 9

    Plate the chicken alongside a generous serving of roasted vegetables and serve warm.

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 delicious flavors of tender herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish features a perfectly pan-seared chicken breast, coated in fragrant rosemary, thyme, and garlic, complemented by a colorful assortment of broccoli, red bell pepper, zucchini, and red onion tossed in a drizzle of olive oil. The dish is balanced in protein and energy, making it a satisfying and wholesome meal.

NUTRITION

359kcal
Protein
37.1g
Fat
18.2g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tablespoon Olive Oil

1 cup Broccoli

1/2 Red Bell Pepper

1/2 medium Zucchini

1/4 Red Onion

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly over the chicken.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 2-3 minutes on each side until golden.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 6

    Toss the vegetables with the remaining herb mixture. Spread them out on a baking sheet lined with parchment paper.

  • 7

    Place the vegetables in the preheated oven and roast for about 15 minutes, or until tender and slightly charred on the edges.

  • 8

    Once the chicken is seared, reduce the heat to medium-low, cover the skillet, and let it cook for an additional 5-7 minutes until fully cooked inside.

  • 9

    Plate the chicken alongside a generous serving of roasted vegetables and serve warm.