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 balance of succulent pan-seared chicken coated with fresh herbs, paired with a medley of oven-roasted vegetables. This dish offers a crisp exterior, tender meat, and vibrant, caramelized vegetables, making it an ideal, wholesome choice for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
57.0g
Fat
20.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Zucchini

1/2 medium Red Bell Pepper

1 small Carrot

1 clove Garlic

2 tbsp Fresh Mixed Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat half of the olive oil in a skillet over medium-high heat.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until a golden crust forms, then reduce heat slightly and cook until the internal temperature reaches 165°F, about 6-8 additional minutes. Remove and set aside.

  • 4

    Preheat your oven to 400°F.

  • 5

    Chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss with the remaining olive oil, minced garlic, and the rest of the herbs. Season with salt and pepper.

  • 6

    Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for about 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables.

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 balance of succulent pan-seared chicken coated with fresh herbs, paired with a medley of oven-roasted vegetables. This dish offers a crisp exterior, tender meat, and vibrant, caramelized vegetables, making it an ideal, wholesome choice for any meal.

NUTRITION

487kcal
Protein
57.0g
Fat
20.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Zucchini

1/2 medium Red Bell Pepper

1 small Carrot

1 clove Garlic

2 tbsp Fresh Mixed Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat half of the olive oil in a skillet over medium-high heat.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until a golden crust forms, then reduce heat slightly and cook until the internal temperature reaches 165°F, about 6-8 additional minutes. Remove and set aside.

  • 4

    Preheat your oven to 400°F.

  • 5

    Chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss with the remaining olive oil, minced garlic, and the rest of the herbs. Season with salt and pepper.

  • 6

    Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for about 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables.