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 light yet flavorful dish that combines a perfectly pan-seared, herb-crusted chicken breast with a medley of roasted vegetables. This dish strikes the ideal balance between protein and vibrant flavors, perfect for a healthy meal any time of day.

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NUTRITION

344kcal
Protein
33.7g
Fat
18.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1 cup Mixed Bell Peppers

1 cup Zucchini

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by patting the chicken breast dry with paper towels. Season both sides generously with salt, pepper, fresh thyme, and rosemary.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until nicely browned and nearly cooked through.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the mixed bell peppers, zucchini, and garlic (minced) with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray and roast in the preheated oven for 10-12 minutes or until tender and slightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature should reach 165°F), drizzle with lemon juice.

  • 6

    Plate the chicken breast alongside a generous serving of roasted vegetables, and serve immediately.

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 light yet flavorful dish that combines a perfectly pan-seared, herb-crusted chicken breast with a medley of roasted vegetables. This dish strikes the ideal balance between protein and vibrant flavors, perfect for a healthy meal any time of day.

NUTRITION

344kcal
Protein
33.7g
Fat
18.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1 cup Mixed Bell Peppers

1 cup Zucchini

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Start by patting the chicken breast dry with paper towels. Season both sides generously with salt, pepper, fresh thyme, and rosemary.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until nicely browned and nearly cooked through.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the mixed bell peppers, zucchini, and garlic (minced) with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray and roast in the preheated oven for 10-12 minutes or until tender and slightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature should reach 165°F), drizzle with lemon juice.

  • 6

    Plate the chicken breast alongside a generous serving of roasted vegetables, and serve immediately.