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 succulent pan-seared chicken breast adorned with a fragrant herb crust, perfectly paired with a medley of roasted bell peppers, broccoli, and zucchini. This wholesome dish is a delightfully balanced meal that marries savory flavors with a crisp vegetable crunch.

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NUTRITION

288kcal
Protein
41.7g
Fat
11.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 teaspoons Olive Oil

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. In a small bowl, combine finely chopped rosemary, thyme, and minced garlic.

  • 2

    Press the herb mixture evenly over the chicken to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the chicken alongside the roasted vegetables and serve warm.

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 succulent pan-seared chicken breast adorned with a fragrant herb crust, perfectly paired with a medley of roasted bell peppers, broccoli, and zucchini. This wholesome dish is a delightfully balanced meal that marries savory flavors with a crisp vegetable crunch.

NUTRITION

288kcal
Protein
41.7g
Fat
11.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 teaspoons Olive Oil

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. In a small bowl, combine finely chopped rosemary, thyme, and minced garlic.

  • 2

    Press the herb mixture evenly over the chicken to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the chicken alongside the roasted vegetables and serve warm.