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 beautifully seasoned pan-seared chicken breast encrusted with aromatic herbs, perfectly paired with a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes drizzled with a touch of olive oil. This well-balanced dish offers a delightful combination of lean protein and vibrant, roasted vegetables ideal for a nutritious meal.

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NUTRITION

393kcal
Protein
43.6g
Fat
19g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 cup Cherry Tomatoes

1 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

0.5 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for 3-4 minutes per side until a golden crust forms, then reduce heat to finish cooking through, about 6-8 minutes total, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 beautifully seasoned pan-seared chicken breast encrusted with aromatic herbs, perfectly paired with a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes drizzled with a touch of olive oil. This well-balanced dish offers a delightful combination of lean protein and vibrant, roasted vegetables ideal for a nutritious meal.

NUTRITION

393kcal
Protein
43.6g
Fat
19g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 cup Cherry Tomatoes

1 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

0.5 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for 3-4 minutes per side until a golden crust forms, then reduce heat to finish cooking through, about 6-8 minutes total, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.