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

Enjoy a delightful balance of protein and vibrant vegetables in this herb-crusted pan seared chicken dish. The chicken, kissed with a medley of rosemary, thyme, and garlic, delivers a hearty protein punch, while the roasted broccoli, zucchini, and red bell pepper bring a satisfying crunch and natural sweetness. A light drizzle of olive oil enhances the flavors as you savor every bite of this nutritious and aromatic meal.

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NUTRITION

371kcal
Protein
49.3g
Fat
10.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 small Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides lightly with salt and pepper.

  • 2

    Mix the garlic (minced), dried rosemary, and dried thyme in a small bowl.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Heat the olive oil in a large skillet over medium-high heat.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken is cooking, preheat your oven to 425°F and combine the broccoli, zucchini slices, and red bell pepper strips in a bowl. Toss with a pinch of salt, black pepper, and a tiny drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and lightly caramelized.

  • 8

    Slice the pan seared chicken and serve alongside the roasted vegetables for a balanced, nutritious 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

Enjoy a delightful balance of protein and vibrant vegetables in this herb-crusted pan seared chicken dish. The chicken, kissed with a medley of rosemary, thyme, and garlic, delivers a hearty protein punch, while the roasted broccoli, zucchini, and red bell pepper bring a satisfying crunch and natural sweetness. A light drizzle of olive oil enhances the flavors as you savor every bite of this nutritious and aromatic meal.

NUTRITION

371kcal
Protein
49.3g
Fat
10.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 small Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides lightly with salt and pepper.

  • 2

    Mix the garlic (minced), dried rosemary, and dried thyme in a small bowl.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Heat the olive oil in a large skillet over medium-high heat.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken is cooking, preheat your oven to 425°F and combine the broccoli, zucchini slices, and red bell pepper strips in a bowl. Toss with a pinch of salt, black pepper, and a tiny drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and lightly caramelized.

  • 8

    Slice the pan seared chicken and serve alongside the roasted vegetables for a balanced, nutritious meal.