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 the delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The tender chicken, enhanced with aromatic rosemary and thyme, contrasts beautifully with the caramelized bell pepper, zucchini, and carrot, creating a harmonious blend of flavors and textures.

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NUTRITION

440kcal
Protein
46.3g
Fat
20g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Carrot

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 425°F. Chop the bell pepper, zucchini, and carrot into bite-sized pieces and toss with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and plate it alongside the roasted vegetables. Garnish with a sprinkle of fresh herbs if desired before serving.

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 the delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The tender chicken, enhanced with aromatic rosemary and thyme, contrasts beautifully with the caramelized bell pepper, zucchini, and carrot, creating a harmonious blend of flavors and textures.

NUTRITION

440kcal
Protein
46.3g
Fat
20g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Carrot

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 425°F. Chop the bell pepper, zucchini, and carrot into bite-sized pieces and toss with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and plate it alongside the roasted vegetables. Garnish with a sprinkle of fresh herbs if desired before serving.