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 flavor of succulent pan-seared chicken breast encrusted with fragrant rosemary and thyme, paired with a vibrant medley of roasted carrots, zucchini, and red bell pepper. This dish offers a delightful balance of lean protein and fresh vegetables, perfect for a nourishing meal any time of day.

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NUTRITION

368kcal
Protein
47.4g
Fat
10.5g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 teaspoon Garlic Powder

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil until shimmering.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side, ensuring a crispy, herb-infused crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 400°F and chop the carrot, zucchini, and red bell pepper into even pieces.

  • 5

    Toss the chopped vegetables in a light drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate them together and serve hot.

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 flavor of succulent pan-seared chicken breast encrusted with fragrant rosemary and thyme, paired with a vibrant medley of roasted carrots, zucchini, and red bell pepper. This dish offers a delightful balance of lean protein and fresh vegetables, perfect for a nourishing meal any time of day.

NUTRITION

368kcal
Protein
47.4g
Fat
10.5g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 teaspoon Garlic Powder

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil until shimmering.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side, ensuring a crispy, herb-infused crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 400°F and chop the carrot, zucchini, and red bell pepper into even pieces.

  • 5

    Toss the chopped vegetables in a light drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate them together and serve hot.