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 savory dish featuring succulent herb-crusted chicken breast paired with a medley of roasted vegetables including broccoli, red bell pepper, and zucchini. This dish boasts a fragrant blend of herbs and a light olive oil drizzle, creating a balanced and satisfying meal perfect for dinner.

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NUTRITION

416kcal
Protein
53.6g
Fat
14.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tsp Extra Virgin Olive Oil

1 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it on both sides with salt, pepper, mixed herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

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

  • 4

    While the chicken is searing, preheat the oven to 425°F. Chop broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, or until they are tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken with a side of 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 savory dish featuring succulent herb-crusted chicken breast paired with a medley of roasted vegetables including broccoli, red bell pepper, and zucchini. This dish boasts a fragrant blend of herbs and a light olive oil drizzle, creating a balanced and satisfying meal perfect for dinner.

NUTRITION

416kcal
Protein
53.6g
Fat
14.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tsp Extra Virgin Olive Oil

1 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it on both sides with salt, pepper, mixed herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

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

  • 4

    While the chicken is searing, preheat the oven to 425°F. Chop broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, or until they are tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken with a side of roasted vegetables and serve immediately.