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 pan-seared chicken breast with a fragrant herb crust, paired with an array of colorful, oven-roasted vegetables. This dish combines savory, aromatic herbs with the natural sweetness of roasted bell peppers, zucchini, and broccoli, creating a balanced meal that's as satisfying as it is visually appealing.

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NUTRITION

319kcal
Protein
39.9g
Fat
9.5g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Preheat your oven to 400°F for roasting the vegetables.

  • 5

    While the chicken is searing, prepare the vegetables by slicing the bell pepper and zucchini into bite-sized pieces and cutting broccoli into florets. Lightly toss them with a bit of salt, pepper, and additional olive oil if desired.

  • 6

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

  • 7

    Plate the pan-seared 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 pan-seared chicken breast with a fragrant herb crust, paired with an array of colorful, oven-roasted vegetables. This dish combines savory, aromatic herbs with the natural sweetness of roasted bell peppers, zucchini, and broccoli, creating a balanced meal that's as satisfying as it is visually appealing.

NUTRITION

319kcal
Protein
39.9g
Fat
9.5g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Preheat your oven to 400°F for roasting the vegetables.

  • 5

    While the chicken is searing, prepare the vegetables by slicing the bell pepper and zucchini into bite-sized pieces and cutting broccoli into florets. Lightly toss them with a bit of salt, pepper, and additional olive oil if desired.

  • 6

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

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.