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 beautifully seared chicken breast encrusted with aromatic herbs, perfectly paired with a vibrant medley of roasted vegetables. This dish brings together tender, juicy chicken and caramelized, flavorful veggies for a wholesome, satisfying meal.

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NUTRITION

375kcal
Protein
54.7g
Fat
11.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a small bowl, combine the fresh herbs with a pinch of salt and pepper.

  • 2

    Lightly coat the chicken breast on both sides with the mixed herbs, gently pressing them onto the surface.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the herb-crusted chicken into the pan and sear for about 3-4 minutes on each side until a golden crust forms. Adjust heat if necessary to avoid burning.

  • 5

    Once the chicken is seared, reduce the heat to medium. Add the sliced zucchini, red bell pepper, and red onion around the chicken in the pan.

  • 6

    Allow the vegetables to roast with the chicken for an additional 4-5 minutes, stirring occasionally, until they are tender and slightly caramelized.

  • 7

    Ensure the chicken is cooked through (internal temperature reaches 165°F).

  • 8

    Plate the chicken breast and arrange the roasted vegetables on the side. 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

Savor a beautifully seared chicken breast encrusted with aromatic herbs, perfectly paired with a vibrant medley of roasted vegetables. This dish brings together tender, juicy chicken and caramelized, flavorful veggies for a wholesome, satisfying meal.

NUTRITION

375kcal
Protein
54.7g
Fat
11.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a small bowl, combine the fresh herbs with a pinch of salt and pepper.

  • 2

    Lightly coat the chicken breast on both sides with the mixed herbs, gently pressing them onto the surface.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the herb-crusted chicken into the pan and sear for about 3-4 minutes on each side until a golden crust forms. Adjust heat if necessary to avoid burning.

  • 5

    Once the chicken is seared, reduce the heat to medium. Add the sliced zucchini, red bell pepper, and red onion around the chicken in the pan.

  • 6

    Allow the vegetables to roast with the chicken for an additional 4-5 minutes, stirring occasionally, until they are tender and slightly caramelized.

  • 7

    Ensure the chicken is cooked through (internal temperature reaches 165°F).

  • 8

    Plate the chicken breast and arrange the roasted vegetables on the side. Serve immediately.