Herb-Garlic 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-Garlic Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Pan Seared Chicken with Roasted Vegetables

Savor the simplicity of this flavor-packed dish featuring a juicy, pan-seared chicken breast infused with garlic and fresh herbs, paired with a medley of vibrant, roasted vegetables. Each bite delivers a satisfying balance of savory protein and nutrient-rich veggies, perfect for a wholesome meal.

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NUTRITION

389kcal
Protein
53.5g
Fat
11.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, minced garlic, fresh thyme, and parsley.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

  • 4

    While the chicken is searing, chop the bell pepper, zucchini, and red onion into even, bite-sized pieces. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is seared and the vegetables are roasted, slice the chicken and plate alongside the vegetables.

  • 7

    Garnish with extra fresh parsley if desired, and serve immediately.

Herb-Garlic 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-Garlic Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Pan Seared Chicken with Roasted Vegetables

Savor the simplicity of this flavor-packed dish featuring a juicy, pan-seared chicken breast infused with garlic and fresh herbs, paired with a medley of vibrant, roasted vegetables. Each bite delivers a satisfying balance of savory protein and nutrient-rich veggies, perfect for a wholesome meal.

NUTRITION

389kcal
Protein
53.5g
Fat
11.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, minced garlic, fresh thyme, and parsley.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

  • 4

    While the chicken is searing, chop the bell pepper, zucchini, and red onion into even, bite-sized pieces. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is seared and the vegetables are roasted, slice the chicken and plate alongside the vegetables.

  • 7

    Garnish with extra fresh parsley if desired, and serve immediately.