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

Savor succulent pan-seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish boasts tender, juicy chicken enriched with rosemary and thyme, accompanied by perfectly roasted broccoli, carrots, red bell pepper, and zucchini for a light yet satisfying meal.

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NUTRITION

294kcal
Protein
36.1g
Fat
9.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1/2 cup Broccoli

1/2 cup Carrot

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 2-3 minutes per side until a golden crust forms.

  • 4

    While the chicken sears, chop broccoli, carrot, red bell pepper, and zucchini into bite-sized pieces. Toss them with the remaining 1 tsp of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes or until tender and lightly browned.

  • 6

    After searing, allow the chicken to finish cooking through in the skillet (if needed, reduce heat to medium-low and cover for 3-4 minutes) or slice and serve atop the roasted vegetables.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and enjoy your 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

Savor succulent pan-seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish boasts tender, juicy chicken enriched with rosemary and thyme, accompanied by perfectly roasted broccoli, carrots, red bell pepper, and zucchini for a light yet satisfying meal.

NUTRITION

294kcal
Protein
36.1g
Fat
9.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1/2 cup Broccoli

1/2 cup Carrot

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 2-3 minutes per side until a golden crust forms.

  • 4

    While the chicken sears, chop broccoli, carrot, red bell pepper, and zucchini into bite-sized pieces. Toss them with the remaining 1 tsp of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes or until tender and lightly browned.

  • 6

    After searing, allow the chicken to finish cooking through in the skillet (if needed, reduce heat to medium-low and cover for 3-4 minutes) or slice and serve atop the roasted vegetables.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and enjoy your balanced, flavorful meal.