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 delightful medley of tender, herb-crusted chicken breast paired with a colorful mix of roasted vegetables. The dish delivers vibrant, savory flavors while keeping things light and nutrient-dense, making it ideal for a balanced meal to fuel your day.

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NUTRITION

288kcal
Protein
36.2g
Fat
9.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and carrot into evenly sized pieces.

  • 4

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in the oven for about 15 minutes or until tender and lightly charred at the edges.

  • 5

    Once the chicken is cooked, let it rest for a couple of minutes before slicing.

  • 6

    Serve the sliced chicken alongside a generous portion of roasted vegetables.

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 delightful medley of tender, herb-crusted chicken breast paired with a colorful mix of roasted vegetables. The dish delivers vibrant, savory flavors while keeping things light and nutrient-dense, making it ideal for a balanced meal to fuel your day.

NUTRITION

288kcal
Protein
36.2g
Fat
9.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and carrot into evenly sized pieces.

  • 4

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in the oven for about 15 minutes or until tender and lightly charred at the edges.

  • 5

    Once the chicken is cooked, let it rest for a couple of minutes before slicing.

  • 6

    Serve the sliced chicken alongside a generous portion of roasted vegetables.