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 savory and vibrant dish featuring succulent pan-seared chicken breast with a crispy herb crust paired with a medley of roasted vegetables. This meal offers a delightful balance of flavors and textures — the tender, juicy chicken contrasts beautifully with the caramelized, slightly crisp vegetables, making it a satisfying choice for any meal of the day.

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NUTRITION

397kcal
Protein
40.4g
Fat
19g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

100g Red Bell Pepper

100g Broccoli

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 Garlic Clove, minced

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped rosemary, thyme, and minced garlic.

  • 3

    Press the herb mixture onto both sides of the chicken for a robust flavor.

  • 4

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 5

    Sear the chicken breast for about 3-4 minutes per side until golden and cooked through.

  • 6

    While the chicken is cooking, preheat your oven to 425°F.

  • 7

    Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15 minutes or until tender with slight charing.

  • 9

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.

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 savory and vibrant dish featuring succulent pan-seared chicken breast with a crispy herb crust paired with a medley of roasted vegetables. This meal offers a delightful balance of flavors and textures — the tender, juicy chicken contrasts beautifully with the caramelized, slightly crisp vegetables, making it a satisfying choice for any meal of the day.

NUTRITION

397kcal
Protein
40.4g
Fat
19g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

100g Red Bell Pepper

100g Broccoli

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 Garlic Clove, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped rosemary, thyme, and minced garlic.

  • 3

    Press the herb mixture onto both sides of the chicken for a robust flavor.

  • 4

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 5

    Sear the chicken breast for about 3-4 minutes per side until golden and cooked through.

  • 6

    While the chicken is cooking, preheat your oven to 425°F.

  • 7

    Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15 minutes or until tender with slight charing.

  • 9

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.