Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1 small Zucchini; 1/2 medium Red Bell Pepper; 1 tsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 1/2 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

A vibrant and savory dish featuring succulent chicken breast adorned with a fragrant herb crust. Pan seared to perfection and served alongside a medley of roasted broccoli, zucchini, and red bell pepper, finished with a delicate drizzle of olive oil, this meal delights with its crisp textures and aromatic flavors.

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NUTRITION

Protein

56.1g

Fat

11.8g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 small Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Season the chicken breast with salt, pepper, fresh rosemary, fresh thyme, and garlic powder.
2
Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes on each side until a nice crust forms and the chicken is cooked through.
3
While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, chopped zucchini, and sliced red bell pepper with a teaspoon of olive oil, salt, and pepper.
4
Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, stirring halfway through, until tender and lightly browned.
5
Plate the pan-seared chicken alongside a generous serving of roasted vegetables and serve immediately.