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 this hearty dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired perfectly with a medley of roasted bell pepper and zucchini. The combination of crispy edges, tender meat, and lightly caramelized vegetables offers a satisfying balance of textures and flavors.

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NUTRITION

352kcal
Protein
40.1g
Fat
18.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Bell Pepper

1/2 cup chopped Zucchini

1 tablespoon Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms, then reduce heat to medium and cook through for an additional 3-4 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 425°F.

  • 5

    In a mixing bowl, toss the chopped bell pepper and zucchini with the remaining olive oil, a pinch of salt, and black pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced and 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 this hearty dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired perfectly with a medley of roasted bell pepper and zucchini. The combination of crispy edges, tender meat, and lightly caramelized vegetables offers a satisfying balance of textures and flavors.

NUTRITION

352kcal
Protein
40.1g
Fat
18.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Bell Pepper

1/2 cup chopped Zucchini

1 tablespoon Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms, then reduce heat to medium and cook through for an additional 3-4 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 425°F.

  • 5

    In a mixing bowl, toss the chopped bell pepper and zucchini with the remaining olive oil, a pinch of salt, and black pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced and flavorful meal.