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 delight of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to perfection, boasting a crispy, herb-infused exterior while staying tender on the inside. Complemented by a colorful assortment of broccoli, bell pepper, and zucchini, this dish offers a balanced, vibrant flavor that's as nourishing as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

342kcal
Protein
47.6g
Fat
10.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 clove Garlic, minced

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

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, minced garlic, dried rosemary, and dried thyme.

  • 2

    Heat the olive oil in a large pan over medium-high heat.

  • 3

    Place the seasoned chicken breast in the pan and sear each side for about 4-5 minutes until a golden crust forms and the chicken is cooked through. Remove the chicken and let it rest.

  • 4

    Preheat the oven to 425°F. While the chicken rests, spread the broccoli, red bell pepper, and zucchini on a baking sheet. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 12-15 minutes, or until tender and slightly charred on the edges.

  • 6

    Slice the chicken breast, and serve it alongside the roasted vegetables. Enjoy your balanced, nutrient-packed 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 the delight of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to perfection, boasting a crispy, herb-infused exterior while staying tender on the inside. Complemented by a colorful assortment of broccoli, bell pepper, and zucchini, this dish offers a balanced, vibrant flavor that's as nourishing as it is delicious.

NUTRITION

342kcal
Protein
47.6g
Fat
10.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 clove Garlic, minced

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large pan over medium-high heat.

  • 3

    Place the seasoned chicken breast in the pan and sear each side for about 4-5 minutes until a golden crust forms and the chicken is cooked through. Remove the chicken and let it rest.

  • 4

    Preheat the oven to 425°F. While the chicken rests, spread the broccoli, red bell pepper, and zucchini on a baking sheet. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 12-15 minutes, or until tender and slightly charred on the edges.

  • 6

    Slice the chicken breast, and serve it alongside the roasted vegetables. Enjoy your balanced, nutrient-packed meal!