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

Enjoy a savory herb-crusted chicken breast, pan seared to perfection and paired with a colorful medley of roasted vegetables. The dish is accented with aromatic fresh herbs and a drizzle of olive oil to enhance flavor without overwhelming the natural goodness of the ingredients.

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NUTRITION

399kcal
Protein
36.3g
Fat
22.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (for searing)

1 tbsp Olive Oil (for veggies)

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together chopped rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken breast for about 2-3 minutes per side until golden.

  • 5

    While the chicken is searing, toss broccoli, chopped red bell pepper, and sliced zucchini with 1 tablespoon olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 15-20 minutes until tender and lightly charred.

  • 7

    Finish cooking the seared chicken in the skillet or oven until the internal temperature reaches 165°F.

  • 8

    Plate the herb-crusted chicken 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

Enjoy a savory herb-crusted chicken breast, pan seared to perfection and paired with a colorful medley of roasted vegetables. The dish is accented with aromatic fresh herbs and a drizzle of olive oil to enhance flavor without overwhelming the natural goodness of the ingredients.

NUTRITION

399kcal
Protein
36.3g
Fat
22.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (for searing)

1 tbsp Olive Oil (for veggies)

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together chopped rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken breast for about 2-3 minutes per side until golden.

  • 5

    While the chicken is searing, toss broccoli, chopped red bell pepper, and sliced zucchini with 1 tablespoon olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 15-20 minutes until tender and lightly charred.

  • 7

    Finish cooking the seared chicken in the skillet or oven until the internal temperature reaches 165°F.

  • 8

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.