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 delightful combination of herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with rosemary, thyme, salt, and pepper, then seared to lock in its juices, while the vegetables are lightly roasted to bring out their natural sweetness. This balanced dish is perfect for a wholesome meal any time of the day.

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NUTRITION

337kcal
Protein
33.1g
Fat
18.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tablespoon Olive Oil

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup chopped Red Onion

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the seasoned chicken in the skillet and sear for about 4-5 minutes on each side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes. Plate the chicken with the roasted vegetables on the side 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 delightful combination of herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with rosemary, thyme, salt, and pepper, then seared to lock in its juices, while the vegetables are lightly roasted to bring out their natural sweetness. This balanced dish is perfect for a wholesome meal any time of the day.

NUTRITION

337kcal
Protein
33.1g
Fat
18.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tablespoon Olive Oil

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup chopped Red Onion

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the seasoned chicken in the skillet and sear for about 4-5 minutes on each side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes. Plate the chicken with the roasted vegetables on the side and serve immediately.