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

A delicious, well-balanced meal featuring succulent pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. This dish delivers robust flavors and a pleasing mix of textures, perfect for a healthy dinner that supports your protein goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

377kcal
Protein
55.2g
Fat
11.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, minced rosemary, and thyme to create an herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half the olive oil to the pan.

  • 3

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove and set aside to rest.

  • 4

    Preheat the oven to 400°F. In a bowl, combine chopped zucchini, red bell pepper, and red onion. Drizzle with the remaining olive oil, and toss with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet in an even layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your nutrient-rich, flavor-packed 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

A delicious, well-balanced meal featuring succulent pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. This dish delivers robust flavors and a pleasing mix of textures, perfect for a healthy dinner that supports your protein goals.

NUTRITION

377kcal
Protein
55.2g
Fat
11.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, minced rosemary, and thyme to create an herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half the olive oil to the pan.

  • 3

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove and set aside to rest.

  • 4

    Preheat the oven to 400°F. In a bowl, combine chopped zucchini, red bell pepper, and red onion. Drizzle with the remaining olive oil, and toss with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet in an even layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your nutrient-rich, flavor-packed meal!