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 a beautifully pan-seared chicken breast coated with fragrant herbs and spices, served alongside a medley of roasted vegetables. This dish melds the rich flavor of the crusted chicken with the vibrant taste of seasonal vegetables, making every bite a delightful experience.

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NUTRITION

377kcal
Protein
56.0g
Fat
11.4g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 serving (approx. 5) Cherry Tomatoes

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/4 tsp Garlic Powder

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, garlic powder, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on one side until a golden herb crust forms.

  • 4

    Flip the chicken and continue cooking for another 4-5 minutes until the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken cooks, preheat your oven to 425°F and prepare a baking tray with the zucchini, red bell pepper slices, and cherry tomatoes. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 6

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly charred.

  • 7

    Plate the herb-crusted chicken with a side of roasted vegetables 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

Savor a beautifully pan-seared chicken breast coated with fragrant herbs and spices, served alongside a medley of roasted vegetables. This dish melds the rich flavor of the crusted chicken with the vibrant taste of seasonal vegetables, making every bite a delightful experience.

NUTRITION

377kcal
Protein
56.0g
Fat
11.4g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 serving (approx. 5) Cherry Tomatoes

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/4 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on one side until a golden herb crust forms.

  • 4

    Flip the chicken and continue cooking for another 4-5 minutes until the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken cooks, preheat your oven to 425°F and prepare a baking tray with the zucchini, red bell pepper slices, and cherry tomatoes. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 6

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly charred.

  • 7

    Plate the herb-crusted chicken with a side of roasted vegetables and serve immediately.