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 and wholesome dish featuring succulent chicken breast crusted with fragrant herbs, perfectly pan seared to lock in flavor, and served alongside a medley of roasted vegetables that provide natural sweetness and a burst of color.

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NUTRITION

358kcal
Protein
47.1g
Fat
10.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 clove Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry with paper towels. Season both sides generously with salt and pepper.

  • 2

    Prepare the herb crust by finely chopping fresh rosemary and thyme. Press the chopped herbs onto both sides of the chicken to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add olive oil and allow it to warm up.

  • 4

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side, adjusting the heat if needed to avoid burning. Ensure the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and carrot with minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking tray in a single layer and roast them in the preheated oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Once the chicken and vegetables are ready, plate them together, and serve immediately.

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 and wholesome dish featuring succulent chicken breast crusted with fragrant herbs, perfectly pan seared to lock in flavor, and served alongside a medley of roasted vegetables that provide natural sweetness and a burst of color.

NUTRITION

358kcal
Protein
47.1g
Fat
10.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 clove Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry with paper towels. Season both sides generously with salt and pepper.

  • 2

    Prepare the herb crust by finely chopping fresh rosemary and thyme. Press the chopped herbs onto both sides of the chicken to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add olive oil and allow it to warm up.

  • 4

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side, adjusting the heat if needed to avoid burning. Ensure the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and carrot with minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking tray in a single layer and roast them in the preheated oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Once the chicken and vegetables are ready, plate them together, and serve immediately.