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 satisfying dish featuring tender herb-crusted chicken paired with a vibrant medley of roasted vegetables. Perfectly balanced and bursting with fresh flavors, it's a wholesome meal for any time of day.

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NUTRITION

383kcal
Protein
39.9g
Fat
18.9g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Zucchini

75 grams Red Bell Pepper

5 units Cherry Tomatoes

6 spears Asparagus

1 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 2

    Preheat a skillet over medium-high heat with olive oil.

  • 3

    Sear the chicken breast for 3-4 minutes per side until a golden crust forms, then lower the heat and cook through.

  • 4

    Meanwhile, preheat the oven to 425°F. Chop zucchini, red bell pepper, and cut cherry tomatoes in half. Trim asparagus ends.

  • 5

    Toss the vegetables with a little olive oil, salt, pepper, and extra herbs if desired.

  • 6

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

  • 7

    Slice the chicken breast and plate alongside the roasted vegetables. Garnish with additional fresh herbs if desired.

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 satisfying dish featuring tender herb-crusted chicken paired with a vibrant medley of roasted vegetables. Perfectly balanced and bursting with fresh flavors, it's a wholesome meal for any time of day.

NUTRITION

383kcal
Protein
39.9g
Fat
18.9g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Zucchini

75 grams Red Bell Pepper

5 units Cherry Tomatoes

6 spears Asparagus

1 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 2

    Preheat a skillet over medium-high heat with olive oil.

  • 3

    Sear the chicken breast for 3-4 minutes per side until a golden crust forms, then lower the heat and cook through.

  • 4

    Meanwhile, preheat the oven to 425°F. Chop zucchini, red bell pepper, and cut cherry tomatoes in half. Trim asparagus ends.

  • 5

    Toss the vegetables with a little olive oil, salt, pepper, and extra herbs if desired.

  • 6

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

  • 7

    Slice the chicken breast and plate alongside the roasted vegetables. Garnish with additional fresh herbs if desired.