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 tender, herb-infused chicken breast paired with a vibrant medley of roasted vegetables. This dish boasts a delicate crust of fresh herbs and spices, perfectly complementing the juicy, pan-seared chicken and the natural sweetness of the roasted veggies.

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NUTRITION

378kcal
Protein
33.1g
Fat
22.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, boneless, skinless

1 tablespoon Olive Oil (for searing)

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 medium Carrot, sliced

1 teaspoon Olive Oil (for roasting)

1/2 teaspoon Fresh Thyme

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Parsley

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a mix of finely chopped thyme, rosemary, and parsley.

  • 2

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the sliced red bell pepper, zucchini, and carrot with 1 teaspoon olive oil, a pinch of salt, pepper, and a sprinkle of the remaining herbs.

  • 4

    Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Slice the rested chicken and serve alongside the roasted vegetables for a balanced, flavorful 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 tender, herb-infused chicken breast paired with a vibrant medley of roasted vegetables. This dish boasts a delicate crust of fresh herbs and spices, perfectly complementing the juicy, pan-seared chicken and the natural sweetness of the roasted veggies.

NUTRITION

378kcal
Protein
33.1g
Fat
22.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, boneless, skinless

1 tablespoon Olive Oil (for searing)

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 medium Carrot, sliced

1 teaspoon Olive Oil (for roasting)

1/2 teaspoon Fresh Thyme

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Parsley

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a mix of finely chopped thyme, rosemary, and parsley.

  • 2

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the sliced red bell pepper, zucchini, and carrot with 1 teaspoon olive oil, a pinch of salt, pepper, and a sprinkle of the remaining herbs.

  • 4

    Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Slice the rested chicken and serve alongside the roasted vegetables for a balanced, flavorful meal.