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

Enjoy a vibrant medley of herb-crusted chicken paired with colorful roasted vegetables. This dish features tender chicken breast, lightly seasoned with fresh herbs, seared to perfection and served alongside a mix of bell peppers, zucchini, and red onions roasted with a hint of olive oil. A balanced and flavorful meal that perfectly fits your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

306kcal
Protein
37.8g
Fat
9.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Finely chop the garlic, rosemary, and thyme. Mix them together with lemon juice.

  • 3

    Rub the herb mixture evenly over the chicken breast to create a crust.

  • 4

    Preheat a non-stick skillet over medium-high heat with 1 teaspoon of extra virgin olive oil.

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until golden and fully cooked. Remove from skillet and let rest.

  • 6

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a bit of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 12-15 minutes until tender and slightly charred.

  • 8

    Slice the chicken breast and serve it alongside the roasted vegetables. Enjoy your balanced, 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

Enjoy a vibrant medley of herb-crusted chicken paired with colorful roasted vegetables. This dish features tender chicken breast, lightly seasoned with fresh herbs, seared to perfection and served alongside a mix of bell peppers, zucchini, and red onions roasted with a hint of olive oil. A balanced and flavorful meal that perfectly fits your nutritional goals.

NUTRITION

306kcal
Protein
37.8g
Fat
9.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Finely chop the garlic, rosemary, and thyme. Mix them together with lemon juice.

  • 3

    Rub the herb mixture evenly over the chicken breast to create a crust.

  • 4

    Preheat a non-stick skillet over medium-high heat with 1 teaspoon of extra virgin olive oil.

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until golden and fully cooked. Remove from skillet and let rest.

  • 6

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a bit of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 12-15 minutes until tender and slightly charred.

  • 8

    Slice the chicken breast and serve it alongside the roasted vegetables. Enjoy your balanced, herb-infused meal.