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 succulent herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish features a tender chicken breast encrusted with aromatic herbs and spices, perfectly seared to lock in flavor, and accompanied by a colorful assortment of roasted zucchini, red bell pepper, and cherry tomatoes for a satisfying, nutrient-packed meal.

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NUTRITION

401kcal
Protein
45.8g
Fat
19.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the fresh thyme, rosemary, salt, and pepper.

  • 3

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

  • 4

    Heat half a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 5

    Meanwhile, toss the sliced zucchini, red bell pepper, and cherry tomatoes in the remaining olive oil and the rest of the herb mixture.

  • 6

    Spread the vegetables out on a baking sheet lined with parchment paper and roast in the oven for about 12-15 minutes, until tender and slightly caramelized.

  • 7

    Return the seared chicken to the pan if needed to finish cooking through, or serve the chicken sliced over the roasted vegetables.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and enjoy your balanced, 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

Savor the succulent herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish features a tender chicken breast encrusted with aromatic herbs and spices, perfectly seared to lock in flavor, and accompanied by a colorful assortment of roasted zucchini, red bell pepper, and cherry tomatoes for a satisfying, nutrient-packed meal.

NUTRITION

401kcal
Protein
45.8g
Fat
19.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the fresh thyme, rosemary, salt, and pepper.

  • 3

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

  • 4

    Heat half a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 5

    Meanwhile, toss the sliced zucchini, red bell pepper, and cherry tomatoes in the remaining olive oil and the rest of the herb mixture.

  • 6

    Spread the vegetables out on a baking sheet lined with parchment paper and roast in the oven for about 12-15 minutes, until tender and slightly caramelized.

  • 7

    Return the seared chicken to the pan if needed to finish cooking through, or serve the chicken sliced over the roasted vegetables.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and enjoy your balanced, flavorful meal.