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 perfectly pan-seared chicken breast with a vibrant herb crust paired with a medley of roasted vegetables. The tender chicken, lightly seasoned with rosemary, thyme, and parsley, combines with caramelized zucchini, red bell pepper, and red onion, all finished with a hint of lemon zest and olive oil to brighten the flavors.

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NUTRITION

345kcal
Protein
33.9g
Fat
13.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Zucchini (65g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1.5 tsp Olive Oil (7g)

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tbsp Fresh Parsley

1 serving Lemon Zest and Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Combine chopped fresh rosemary, thyme, parsley, minced garlic, and lemon zest in a small bowl.

  • 3

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Once cooked, plate the chicken alongside the roasted vegetables and finish with a squeeze of fresh lemon juice for added brightness.

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 perfectly pan-seared chicken breast with a vibrant herb crust paired with a medley of roasted vegetables. The tender chicken, lightly seasoned with rosemary, thyme, and parsley, combines with caramelized zucchini, red bell pepper, and red onion, all finished with a hint of lemon zest and olive oil to brighten the flavors.

NUTRITION

345kcal
Protein
33.9g
Fat
13.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Zucchini (65g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1.5 tsp Olive Oil (7g)

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tbsp Fresh Parsley

1 serving Lemon Zest and Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Combine chopped fresh rosemary, thyme, parsley, minced garlic, and lemon zest in a small bowl.

  • 3

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Once cooked, plate the chicken alongside the roasted vegetables and finish with a squeeze of fresh lemon juice for added brightness.