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 this delicious pan-seared chicken with a vibrant herb crust paired with a medley of roasted vegetables. The tender, juicy chicken offers a balanced crunch of fresh herbs, while the roasted veggies bring natural sweetness and earthy flavors for a satisfying meal perfect for any time of the day.

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NUTRITION

431kcal
Protein
42.4g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1 cup Broccoli florets

1 tbsp Olive Oil

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

2 cloves Garlic (minced)

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper if desired.

  • 2

    In a small bowl, combine chopped fresh parsley, thyme, and minced garlic.

  • 3

    Press the herb mixture evenly onto both sides of the chicken breast to form a flavorful crust.

  • 4

    Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the zucchini, red bell pepper, and broccoli with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly charred around the edges.

  • 7

    Plate the chicken breast alongside a generous serving of roasted vegetables and enjoy a balanced meal that fits your dietary goals.

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 this delicious pan-seared chicken with a vibrant herb crust paired with a medley of roasted vegetables. The tender, juicy chicken offers a balanced crunch of fresh herbs, while the roasted veggies bring natural sweetness and earthy flavors for a satisfying meal perfect for any time of the day.

NUTRITION

431kcal
Protein
42.4g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1 cup Broccoli florets

1 tbsp Olive Oil

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

2 cloves Garlic (minced)

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper if desired.

  • 2

    In a small bowl, combine chopped fresh parsley, thyme, and minced garlic.

  • 3

    Press the herb mixture evenly onto both sides of the chicken breast to form a flavorful crust.

  • 4

    Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the zucchini, red bell pepper, and broccoli with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly charred around the edges.

  • 7

    Plate the chicken breast alongside a generous serving of roasted vegetables and enjoy a balanced meal that fits your dietary goals.