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 tender, herb-seasoned chicken breast elegantly paired with a colorful medley of roasted vegetables. This dish features a crisp, flavorful crust on the chicken while the vegetables are roasted to bring out their natural sweetness and vibrant taste, making it a balanced, satisfying meal.

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NUTRITION

446kcal
Protein
44.9g
Fat
20g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper until evenly coated.

  • 3

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

  • 4

    Meanwhile, pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, dried thyme, and dried rosemary.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate the chicken and serve with a generous portion of vegetables on the side.

  • 7

    Enjoy your balanced and delicious 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

Savor tender, herb-seasoned chicken breast elegantly paired with a colorful medley of roasted vegetables. This dish features a crisp, flavorful crust on the chicken while the vegetables are roasted to bring out their natural sweetness and vibrant taste, making it a balanced, satisfying meal.

NUTRITION

446kcal
Protein
44.9g
Fat
20g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper until evenly coated.

  • 3

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

  • 4

    Meanwhile, pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, dried thyme, and dried rosemary.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate the chicken and serve with a generous portion of vegetables on the side.

  • 7

    Enjoy your balanced and delicious meal!