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 vibrant, nutrient-packed dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This meal packs a robust blend of flavors and textures, providing a satisfying crunch from the vegetables and juicy chicken with aromatic herbs, perfect for a wholesome lunch or dinner.

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NUTRITION

329kcal
Protein
40.7g
Fat
9.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Mixed Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken breast and cook for 5-6 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F.

  • 4

    Chop the bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in a bowl with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through for even cooking.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the 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

Enjoy a vibrant, nutrient-packed dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This meal packs a robust blend of flavors and textures, providing a satisfying crunch from the vegetables and juicy chicken with aromatic herbs, perfect for a wholesome lunch or dinner.

NUTRITION

329kcal
Protein
40.7g
Fat
9.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Mixed Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken breast and cook for 5-6 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F.

  • 4

    Chop the bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in a bowl with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through for even cooking.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.