Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Zucchini; 1/4 medium Red Onion; 2 tsp Olive Oil; 1/2 tsp Dried Oregano; 1/2 tsp Garlic Powder; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor the juicy, herb-crusted chicken paired with a vibrant medley of roasted vegetables. The chicken is pan-seared to a crisp finish while the vegetables are lightly caramelized with olive oil and a hint of garlic, creating a balanced, flavorful dish that's perfect for any meal.

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NUTRITION

Protein

42g

Fat

11.8g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season with salt, black pepper, dried oregano, and garlic powder to create a flavorful herb crust.
2
Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil to the pan.
3
Place the seasoned chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms. Reduce heat if needed to ensure the chicken cooks through.
4
While the chicken cooks, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
5
Toss the chopped vegetables in olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until they are tender and slightly caramelized.
6
Once the chicken is cooked and the vegetables are roasted, plate them together and serve immediately.