Herb-Crusted Pan Seared Chicken Supreme 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 Supreme with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Supreme with Roasted Vegetables

Enjoy tender, juicy chicken breast with a fragrant herb crust, perfectly pan-seared and accompanied by a vibrant medley of roasted vegetables. This well-balanced dish delights with its crisp edges, aromatic herbs, and a light drizzle of olive oil, offering a satisfying and nourishing meal.

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NUTRITION

374kcal
Protein
54.5g
Fat
11.1g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary and Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, garlic powder, and chopped fresh rosemary and thyme to create a herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil.

  • 3

    Place the chicken in the skillet and sear for 3-4 minutes on each side until a golden crust forms. Lower heat slightly if needed and cover, cooking until the internal temperature reaches 165°F (about 6-8 minutes total).

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 10-12 minutes, or until they are tender and slightly charred at the edges.

  • 6

    Once both the chicken and vegetables are cooked, slice the chicken if desired and plate with a generous serving of roasted vegetables. Enjoy immediately.

Herb-Crusted Pan Seared Chicken Supreme 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 Supreme with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Supreme with Roasted Vegetables

Enjoy tender, juicy chicken breast with a fragrant herb crust, perfectly pan-seared and accompanied by a vibrant medley of roasted vegetables. This well-balanced dish delights with its crisp edges, aromatic herbs, and a light drizzle of olive oil, offering a satisfying and nourishing meal.

NUTRITION

374kcal
Protein
54.5g
Fat
11.1g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary and Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, garlic powder, and chopped fresh rosemary and thyme to create a herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil.

  • 3

    Place the chicken in the skillet and sear for 3-4 minutes on each side until a golden crust forms. Lower heat slightly if needed and cover, cooking until the internal temperature reaches 165°F (about 6-8 minutes total).

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 10-12 minutes, or until they are tender and slightly charred at the edges.

  • 6

    Once both the chicken and vegetables are cooked, slice the chicken if desired and plate with a generous serving of roasted vegetables. Enjoy immediately.