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 delicate flavors of a perfectly pan-seared chicken breast with an herb-crusted finish, paired with a colorful medley of roasted vegetables. The tender chicken is enhanced with fragrant rosemary and thyme, while the vegetables offer a light, naturally sweet crunch. This balanced dish is a delightful blend of taste and nutrition, perfect for a wholesome dinner.

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NUTRITION

334kcal
Protein
35.2g
Fat
10.4g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, chopped fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare your vegetables by chopping the zucchini, red bell pepper, and halving the cherry tomatoes.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast for 15 minutes, or until tender and slightly charred.

  • 7

    Once the chicken is cooked, let it rest for a few minutes before slicing it.

  • 8

    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

Savor the delicate flavors of a perfectly pan-seared chicken breast with an herb-crusted finish, paired with a colorful medley of roasted vegetables. The tender chicken is enhanced with fragrant rosemary and thyme, while the vegetables offer a light, naturally sweet crunch. This balanced dish is a delightful blend of taste and nutrition, perfect for a wholesome dinner.

NUTRITION

334kcal
Protein
35.2g
Fat
10.4g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, chopped fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare your vegetables by chopping the zucchini, red bell pepper, and halving the cherry tomatoes.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast for 15 minutes, or until tender and slightly charred.

  • 7

    Once the chicken is cooked, let it rest for a few minutes before slicing it.

  • 8

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