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 tender pan-seared chicken breast encrusted in aromatic herbs paired with a colorful medley of roasted vegetables. This dish delivers a harmonious blend of flavors and textures, featuring juicy chicken, lightly caramelized red bell pepper, zucchini, and red onion, all brought together with a touch of olive oil and fresh herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

340kcal
Protein
46g
Fat
10.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1 medium Red Bell Pepper

1/4 cup chopped Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add olive oil and allow it to warm up.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side or until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare the vegetables. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes, until they are tender and lightly charred on the edges.

  • 7

    Plate the chicken breast alongside the roasted vegetables. Serve immediately and enjoy your flavorful, low-calorie 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 tender pan-seared chicken breast encrusted in aromatic herbs paired with a colorful medley of roasted vegetables. This dish delivers a harmonious blend of flavors and textures, featuring juicy chicken, lightly caramelized red bell pepper, zucchini, and red onion, all brought together with a touch of olive oil and fresh herbs.

NUTRITION

340kcal
Protein
46g
Fat
10.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1 medium Red Bell Pepper

1/4 cup chopped Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add olive oil and allow it to warm up.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side or until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare the vegetables. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes, until they are tender and lightly charred on the edges.

  • 7

    Plate the chicken breast alongside the roasted vegetables. Serve immediately and enjoy your flavorful, low-calorie meal.