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 vibrant, flavorful dish featuring tender, pan-seared chicken breast encrusted with a medley of fresh herbs, paired with a colorful assortment of roasted zucchini and red bell pepper. This well-balanced meal is both satisfying and visually appealing, perfect for any time of day.

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NUTRITION

361kcal
Protein
55.1g
Fat
11g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 cup diced Zucchini

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, fresh thyme, and chopped parsley to create a flavorful herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the diced zucchini and sliced red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for approximately 12-15 minutes, or until tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside the roasted vegetables, and serve immediately while hot.

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 vibrant, flavorful dish featuring tender, pan-seared chicken breast encrusted with a medley of fresh herbs, paired with a colorful assortment of roasted zucchini and red bell pepper. This well-balanced meal is both satisfying and visually appealing, perfect for any time of day.

NUTRITION

361kcal
Protein
55.1g
Fat
11g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 cup diced Zucchini

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, fresh thyme, and chopped parsley to create a flavorful herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the diced zucchini and sliced red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for approximately 12-15 minutes, or until tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside the roasted vegetables, and serve immediately while hot.