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 herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is perfectly seared to lock in its juicy flavor, while fresh herbs add an aromatic pop, complementing the tender, roasted broccoli, zucchini, and red bell pepper. A drizzle of olive oil elevates the flavors and creates a delightful balance that is both nourishing and satisfying.

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NUTRITION

389kcal
Protein
40.1g
Fat
19g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1 cup Zucchini, sliced

1/2 medium Red Bell Pepper, sliced

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil if needed.

  • 3

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

  • 4

    Meanwhile, preheat your oven to 425°F and prepare the vegetables. In a bowl, toss the broccoli, zucchini, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly charred at the edges.

  • 6

    Slice the pan-seared chicken and serve alongside the roasted vegetables. Enjoy immediately for a warm, nutritious meal.

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 herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is perfectly seared to lock in its juicy flavor, while fresh herbs add an aromatic pop, complementing the tender, roasted broccoli, zucchini, and red bell pepper. A drizzle of olive oil elevates the flavors and creates a delightful balance that is both nourishing and satisfying.

NUTRITION

389kcal
Protein
40.1g
Fat
19g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1 cup Zucchini, sliced

1/2 medium Red Bell Pepper, sliced

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil if needed.

  • 3

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

  • 4

    Meanwhile, preheat your oven to 425°F and prepare the vegetables. In a bowl, toss the broccoli, zucchini, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly charred at the edges.

  • 6

    Slice the pan-seared chicken and serve alongside the roasted vegetables. Enjoy immediately for a warm, nutritious meal.