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

A savory dish featuring tender, herb-crusted chicken breast pan-seared to perfection and served alongside a colorful medley of roasted vegetables. The fresh rosemary, thyme, and garlic enhance the natural flavors, making this a delicious and balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
38.1g
Fat
18.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast on both sides with salt, pepper, garlic powder, rosemary, and thyme to create a herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat with a small amount of olive oil. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 4

    While the chicken is searing, chop the zucchini, red bell pepper, cherry tomatoes, and broccoli into uniform pieces.

  • 5

    Toss the chopped vegetables in olive oil, a pinch of salt, black pepper, and a sprinkle of mixed herbs.

  • 6

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

  • 7

    Finish cooking the chicken breast by reducing the heat to medium-low and covering the pan to ensure it cooks through, about 6-8 minutes total.

  • 8

    Slice the chicken and serve alongside the roasted vegetables. Enjoy your balanced and flavorful 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

A savory dish featuring tender, herb-crusted chicken breast pan-seared to perfection and served alongside a colorful medley of roasted vegetables. The fresh rosemary, thyme, and garlic enhance the natural flavors, making this a delicious and balanced meal.

NUTRITION

383kcal
Protein
38.1g
Fat
18.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast on both sides with salt, pepper, garlic powder, rosemary, and thyme to create a herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat with a small amount of olive oil. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 4

    While the chicken is searing, chop the zucchini, red bell pepper, cherry tomatoes, and broccoli into uniform pieces.

  • 5

    Toss the chopped vegetables in olive oil, a pinch of salt, black pepper, and a sprinkle of mixed herbs.

  • 6

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

  • 7

    Finish cooking the chicken breast by reducing the heat to medium-low and covering the pan to ensure it cooks through, about 6-8 minutes total.

  • 8

    Slice the chicken and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal!