Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Zucchini; 1/2 Red Onion; 1 tsp Olive Oil; 1/2 tsp Garlic Powder; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor the crisp, herb-infused crust of a perfectly seared chicken breast paired with a medley of roasted vegetables. This dish marries the savory notes of garlic and fresh herbs with tender, juicy chicken and lightly caramelized bell peppers, zucchini, and red onion, delivering a wholesome, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.3g

Fat

10.1g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 Red Onion

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat dry the chicken breast and season it evenly with salt, pepper, garlic powder, dried thyme, and rosemary.
2
Heat a non-stick skillet over medium-high heat and add the olive oil.
3
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.
4
Preheat the oven to 400°F. While the chicken is searing, chop the red bell pepper, zucchini, and red onion into even pieces.
5
Spread the chopped vegetables on a baking tray and lightly season with salt and pepper.
6
Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred at the edges.
7
Slice the chicken breast and serve it alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken for added flavor.