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 the delightful combination of tender herb-crusted chicken breast paired with a medley of roasted vegetables, including red bell pepper, zucchini, broccoli, and a hint of sweet potato, all enhanced with aromatic rosemary and thyme. This dish delivers a perfect balance of lean protein and vibrant vegetables in a light, heart-healthy preparation.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
44.4g
Fat
10.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Zucchini

½ cup Broccoli Florets

½ medium Sweet Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

½ tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat a baking sheet with olive oil. Toss the broccoli, red bell pepper, zucchini, and diced sweet potato with a pinch of garlic powder, salt, and pepper. Spread them in an even layer on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Season both sides with garlic powder, freshly chopped rosemary and thyme, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 6

    Once both the chicken and vegetables are cooked, plate the chicken with a generous serving of the roasted vegetables. Garnish with additional fresh herbs if desired 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 the delightful combination of tender herb-crusted chicken breast paired with a medley of roasted vegetables, including red bell pepper, zucchini, broccoli, and a hint of sweet potato, all enhanced with aromatic rosemary and thyme. This dish delivers a perfect balance of lean protein and vibrant vegetables in a light, heart-healthy preparation.

NUTRITION

399kcal
Protein
44.4g
Fat
10.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Zucchini

½ cup Broccoli Florets

½ medium Sweet Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

½ tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat a baking sheet with olive oil. Toss the broccoli, red bell pepper, zucchini, and diced sweet potato with a pinch of garlic powder, salt, and pepper. Spread them in an even layer on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Season both sides with garlic powder, freshly chopped rosemary and thyme, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 6

    Once both the chicken and vegetables are cooked, plate the chicken with a generous serving of the roasted vegetables. Garnish with additional fresh herbs if desired and serve immediately.