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 plate of perfectly pan seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted bell peppers and zucchini drizzled in olive oil. This dish offers a balanced mix of lean protein and wholesome vegetables, accented with a squeeze of lemon and a hint of garlic for a bright, fresh finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
36g
Fat
22.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Olive Oil (for vegetables)

1 cup Mixed Bell Peppers and Zucchini

1 tbsp Fresh mixed herbs (Rosemary, Thyme, Parsley)

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the fresh mixed herbs onto the chicken breast to create a crust.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Meanwhile, preheat the oven to 425°F.

  • 6

    Toss the mixed bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred around the edges.

  • 8

    Plate the chicken breast alongside the roasted vegetables and finish with a squeeze of lemon wedge over the top for extra brightness.

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 plate of perfectly pan seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted bell peppers and zucchini drizzled in olive oil. This dish offers a balanced mix of lean protein and wholesome vegetables, accented with a squeeze of lemon and a hint of garlic for a bright, fresh finish.

NUTRITION

398kcal
Protein
36g
Fat
22.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Olive Oil (for vegetables)

1 cup Mixed Bell Peppers and Zucchini

1 tbsp Fresh mixed herbs (Rosemary, Thyme, Parsley)

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Press the fresh mixed herbs onto the chicken breast to create a crust.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Meanwhile, preheat the oven to 425°F.

  • 6

    Toss the mixed bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred around the edges.

  • 8

    Plate the chicken breast alongside the roasted vegetables and finish with a squeeze of lemon wedge over the top for extra brightness.