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 a delicious herb-crusted chicken breast, perfectly pan-seared to lock in moisture and flavor, and paired with a vibrant medley of roasted bell pepper, zucchini, and broccoli. A balanced dish with a wonderful mix of textures and aromas to delight your palate.

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NUTRITION

345kcal
Protein
34.7g
Fat
18.3g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 medium Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

1 tsp Herb Mix (Thyme, Rosemary, Oregano)

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and the herb mix.

  • 2

    Heat the olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Preheat the oven to 400°F. Meanwhile, chop the bell pepper, zucchini, and broccoli into uniform pieces.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for 12-15 minutes until tender yet crisp.

  • 7

    Slice the chicken breast and serve together with the roasted vegetables.

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 a delicious herb-crusted chicken breast, perfectly pan-seared to lock in moisture and flavor, and paired with a vibrant medley of roasted bell pepper, zucchini, and broccoli. A balanced dish with a wonderful mix of textures and aromas to delight your palate.

NUTRITION

345kcal
Protein
34.7g
Fat
18.3g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 medium Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

1 tsp Herb Mix (Thyme, Rosemary, Oregano)

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and the herb mix.

  • 2

    Heat the olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Preheat the oven to 400°F. Meanwhile, chop the bell pepper, zucchini, and broccoli into uniform pieces.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for 12-15 minutes until tender yet crisp.

  • 7

    Slice the chicken breast and serve together with the roasted vegetables.