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 this beautifully balanced dish featuring a tender, herb-crusted chicken breast, perfectly pan seared to achieve a crisp exterior while locking in juicy flavors. Accompanied by a medley of roasted vegetables, this meal delivers a satisfying mix of textures and fresh, aromatic herbs that elevate every bite.

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NUTRITION

361kcal
Protein
36.9g
Fat
18.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

½ cup chopped Bell Pepper

½ cup sliced Zucchini

1 medium Carrot

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, add the chicken breast and sear for about 5-7 minutes on each side until golden brown on the outside and cooked through inside.

  • 4

    Preheat your oven to 400°F. While the chicken is cooking, toss the chopped bell pepper, sliced zucchini, and carrot with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

  • 6

    Slice the chicken if desired, and serve alongside the roasted vegetables for a balanced, 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

Enjoy this beautifully balanced dish featuring a tender, herb-crusted chicken breast, perfectly pan seared to achieve a crisp exterior while locking in juicy flavors. Accompanied by a medley of roasted vegetables, this meal delivers a satisfying mix of textures and fresh, aromatic herbs that elevate every bite.

NUTRITION

361kcal
Protein
36.9g
Fat
18.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

½ cup chopped Bell Pepper

½ cup sliced Zucchini

1 medium Carrot

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, add the chicken breast and sear for about 5-7 minutes on each side until golden brown on the outside and cooked through inside.

  • 4

    Preheat your oven to 400°F. While the chicken is cooking, toss the chopped bell pepper, sliced zucchini, and carrot with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

  • 6

    Slice the chicken if desired, and serve alongside the roasted vegetables for a balanced, flavorful meal.