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 succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish boasts a deliciously crisp herb exterior on a tender chicken that's seared to perfection, and a colorful mix of veggies lightly roasted with a splash of olive oil. It's a balanced, satisfying option that delights both in taste and nutrition.

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NUTRITION

362kcal
Protein
49.4g
Fat
10.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Mixed Herbs

1 Garlic Clove

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh herbs with minced garlic, and a drizzle of olive oil.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Heat a skillet over medium-high heat and add the teaspoon of olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 400°F and toss the zucchini, red bell pepper (sliced), and broccoli florets with a little olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 8

    Plate the chicken with 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 succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish boasts a deliciously crisp herb exterior on a tender chicken that's seared to perfection, and a colorful mix of veggies lightly roasted with a splash of olive oil. It's a balanced, satisfying option that delights both in taste and nutrition.

NUTRITION

362kcal
Protein
49.4g
Fat
10.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Mixed Herbs

1 Garlic Clove

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh herbs with minced garlic, and a drizzle of olive oil.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Heat a skillet over medium-high heat and add the teaspoon of olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 400°F and toss the zucchini, red bell pepper (sliced), and broccoli florets with a little olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 8

    Plate the chicken with the roasted vegetables and serve immediately.