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 a perfectly pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. The golden-browned chicken delivers a tender bite while the vibrant vegetables add a touch of sweetness and crunch, making this dish a clean, balanced meal that's as pleasing to the palate as it is to the body.

Try 7 days free, then $12.99 / mo.

NUTRITION

367kcal
Protein
37.8g
Fat
12.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup chopped Broccoli (~91g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~90g)

1/2 Tbsp Olive Oil (~7g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F. Remove the chicken and let it rest.

  • 4

    Preheat your oven to 425°F. On a baking sheet, toss the chopped broccoli, red bell pepper, and zucchini with a light drizzle of olive oil, salt, and pepper.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly charred around the edges.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your flavorful, balanced 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

Savor a perfectly pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. The golden-browned chicken delivers a tender bite while the vibrant vegetables add a touch of sweetness and crunch, making this dish a clean, balanced meal that's as pleasing to the palate as it is to the body.

NUTRITION

367kcal
Protein
37.8g
Fat
12.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup chopped Broccoli (~91g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~90g)

1/2 Tbsp Olive Oil (~7g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F. Remove the chicken and let it rest.

  • 4

    Preheat your oven to 425°F. On a baking sheet, toss the chopped broccoli, red bell pepper, and zucchini with a light drizzle of olive oil, salt, and pepper.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly charred around the edges.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your flavorful, balanced meal!