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

A beautifully seared chicken breast with a fragrant herb crust accompanied by a medley of roasted red bell pepper, zucchini, and broccoli. The vibrant vegetables, lightly tossed in olive oil and herbs, bring color and delicious texture to the dish, making it a satisfying choice for a healthy dinner.

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NUTRITION

393kcal
Protein
40.2g
Fat
18.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1 cup broccoli florets

1 tablespoon Olive Oil

1 teaspoon Herb Seasoning Mix

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes on each side until a crispy herb crust forms and the interior reaches 165°F.

  • 3

    Preheat your oven to 400°F. In a bowl, toss the red bell pepper, zucchini, and broccoli with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly caramelized.

  • 5

    Plate the seared chicken breast alongside the roasted vegetables. Serve warm and enjoy!

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

A beautifully seared chicken breast with a fragrant herb crust accompanied by a medley of roasted red bell pepper, zucchini, and broccoli. The vibrant vegetables, lightly tossed in olive oil and herbs, bring color and delicious texture to the dish, making it a satisfying choice for a healthy dinner.

NUTRITION

393kcal
Protein
40.2g
Fat
18.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1 cup broccoli florets

1 tablespoon Olive Oil

1 teaspoon Herb Seasoning Mix

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes on each side until a crispy herb crust forms and the interior reaches 165°F.

  • 3

    Preheat your oven to 400°F. In a bowl, toss the red bell pepper, zucchini, and broccoli with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly caramelized.

  • 5

    Plate the seared chicken breast alongside the roasted vegetables. Serve warm and enjoy!