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 vibrant, nutrient-packed dish featuring tender pan seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers savory flavors and a satisfying texture, perfect for a wholesome meal any time of day.

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NUTRITION

352kcal
Protein
32.2g
Fat
16.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 cup Red Bell Pepper

0.5 cup Zucchini

1 tbsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until golden and cooked through.

  • 3

    Preheat the oven to 425°F. In a bowl, toss the Brussels sprouts, red bell pepper, and zucchini with the remaining olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, stirring halfway through to ensure even cooking.

  • 5

    Slice the seared chicken and serve alongside the roasted vegetables for a balanced, nutritious 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 a vibrant, nutrient-packed dish featuring tender pan seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers savory flavors and a satisfying texture, perfect for a wholesome meal any time of day.

NUTRITION

352kcal
Protein
32.2g
Fat
16.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 cup Red Bell Pepper

0.5 cup Zucchini

1 tbsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until golden and cooked through.

  • 3

    Preheat the oven to 425°F. In a bowl, toss the Brussels sprouts, red bell pepper, and zucchini with the remaining olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, stirring halfway through to ensure even cooking.

  • 5

    Slice the seared chicken and serve alongside the roasted vegetables for a balanced, nutritious meal.