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 with a fragrant herb crust paired with a medley of roasted bell peppers, zucchini, and broccoli. A light drizzle of olive oil and a sprinkle of fresh rosemary and thyme create a harmonious blend that is both satisfying and nutritious.

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NUTRITION

384kcal
Protein
36.4g
Fat
18.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skinless, Boneless)

1 medium Red Bell Pepper

1 cup Zucchini (sliced)

1 cup Broccoli (chopped)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides lightly with garlic powder, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 3

    Preheat the oven to 400°F. Toss the sliced red bell pepper, zucchini, and broccoli in the remaining olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for about 15 minutes, stirring halfway through, until tender and slightly charred.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced, herb-crusted dinner!

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 with a fragrant herb crust paired with a medley of roasted bell peppers, zucchini, and broccoli. A light drizzle of olive oil and a sprinkle of fresh rosemary and thyme create a harmonious blend that is both satisfying and nutritious.

NUTRITION

384kcal
Protein
36.4g
Fat
18.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skinless, Boneless)

1 medium Red Bell Pepper

1 cup Zucchini (sliced)

1 cup Broccoli (chopped)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides lightly with garlic powder, fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 3

    Preheat the oven to 400°F. Toss the sliced red bell pepper, zucchini, and broccoli in the remaining olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for about 15 minutes, stirring halfway through, until tender and slightly charred.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced, herb-crusted dinner!