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 delightful dinner featuring tender, pan-seared chicken breast with a fragrant herb crust, served alongside a colorful medley of roasted vegetables. The rustic combination of roasted bell pepper, zucchini, and red onion, finished with a drizzle of olive oil, delivers an appealing balance of flavors that is both nourishing and satisfying.

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NUTRITION

374kcal
Protein
37.4g
Fat
18.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup sliced Zucchini (approx. 65g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup sliced Red Onion (approx. 80g)

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Rosemary

1 teaspoon Thyme

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes per side until golden and cooked through. Remove and cover to rest.

  • 4

    In a mixing bowl, combine the sliced zucchini, diced bell pepper, and red onion with the minced garlic, remaining olive oil, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15 minutes or until they are tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve on a plate with the roasted vegetables on the side.

  • 7

    Optionally, drizzle a bit of fresh lemon juice for added brightness before serving.

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 delightful dinner featuring tender, pan-seared chicken breast with a fragrant herb crust, served alongside a colorful medley of roasted vegetables. The rustic combination of roasted bell pepper, zucchini, and red onion, finished with a drizzle of olive oil, delivers an appealing balance of flavors that is both nourishing and satisfying.

NUTRITION

374kcal
Protein
37.4g
Fat
18.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup sliced Zucchini (approx. 65g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup sliced Red Onion (approx. 80g)

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Rosemary

1 teaspoon Thyme

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes per side until golden and cooked through. Remove and cover to rest.

  • 4

    In a mixing bowl, combine the sliced zucchini, diced bell pepper, and red onion with the minced garlic, remaining olive oil, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15 minutes or until they are tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve on a plate with the roasted vegetables on the side.

  • 7

    Optionally, drizzle a bit of fresh lemon juice for added brightness before serving.