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 a vibrant medley of herb-crusted chicken breast with a colorful array of roasted vegetables, lightly drizzled with olive oil and infused with aromatic rosemary and thyme. This balanced dish celebrates clean eating with a perfect harmony of tender protein and crisp, savory vegetables.

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NUTRITION

361kcal
Protein
37.8g
Fat
18.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for 3-4 minutes on each side until golden brown.

  • 3

    While the chicken is searing, preheat the oven to 425°F (220°C). In a bowl, toss the red bell pepper, zucchini, and cherry tomatoes with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Once the chicken is fully cooked (internal temperature of 165°F/74°C), remove it from the skillet and let it rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside a generous serving of roasted vegetables and 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

Savor a vibrant medley of herb-crusted chicken breast with a colorful array of roasted vegetables, lightly drizzled with olive oil and infused with aromatic rosemary and thyme. This balanced dish celebrates clean eating with a perfect harmony of tender protein and crisp, savory vegetables.

NUTRITION

361kcal
Protein
37.8g
Fat
18.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for 3-4 minutes on each side until golden brown.

  • 3

    While the chicken is searing, preheat the oven to 425°F (220°C). In a bowl, toss the red bell pepper, zucchini, and cherry tomatoes with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Once the chicken is fully cooked (internal temperature of 165°F/74°C), remove it from the skillet and let it rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside a generous serving of roasted vegetables and enjoy your balanced and flavorful meal.