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 a delightful balance of flavors with tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features perfectly pan-seared chicken, enveloped in aromatic rosemary, thyme, and garlic, accompanied by sweet bell peppers, zucchini, and red onion, all lightly roasted to enhance their natural sweetness and texture.

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NUTRITION

322kcal
Protein
35.8g
Fat
9.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

2 cloves Garlic

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat the oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 4

    Toss the vegetables and garlic with a dash of olive oil, salt, pepper, and additional rosemary and thyme if desired. Spread them out on a baking sheet.

  • 5

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

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables for a protein-packed, herb-infused meal.

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 a delightful balance of flavors with tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features perfectly pan-seared chicken, enveloped in aromatic rosemary, thyme, and garlic, accompanied by sweet bell peppers, zucchini, and red onion, all lightly roasted to enhance their natural sweetness and texture.

NUTRITION

322kcal
Protein
35.8g
Fat
9.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

2 cloves Garlic

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat the oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 4

    Toss the vegetables and garlic with a dash of olive oil, salt, pepper, and additional rosemary and thyme if desired. Spread them out on a baking sheet.

  • 5

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

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables for a protein-packed, herb-infused meal.