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 a beautifully pan-seared chicken breast encrusted with fresh rosemary, thyme, and garlic, paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish offers a satisfying balance of lean protein and vibrant vegetables, making it a flavorful and wholesome option for dinner.

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NUTRITION

385kcal
Protein
55.7g
Fat
11.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Breast, Skinless

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 Garlic Clove

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    In a small bowl, mix finely chopped fresh rosemary, thyme, and minced garlic.

  • 3

    Coat the chicken breast with the herb mixture, pressing gently to adhere.

  • 4

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F and evenly toss the chopped red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and black pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven for 15-20 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and enjoy your nutritious 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 a beautifully pan-seared chicken breast encrusted with fresh rosemary, thyme, and garlic, paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish offers a satisfying balance of lean protein and vibrant vegetables, making it a flavorful and wholesome option for dinner.

NUTRITION

385kcal
Protein
55.7g
Fat
11.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Breast, Skinless

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 Garlic Clove

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    In a small bowl, mix finely chopped fresh rosemary, thyme, and minced garlic.

  • 3

    Coat the chicken breast with the herb mixture, pressing gently to adhere.

  • 4

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F and evenly toss the chopped red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and black pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven for 15-20 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and enjoy your nutritious meal.