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 delightful dish featuring juicy, pan-seared chicken breast dressed in a medley of fragrant herbs, paired with vibrant roasted vegetables. This meal brings a balance of lean protein and fresh produce, perfect for a wholesome dinner.

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NUTRITION

399kcal
Protein
38.5g
Fat
23.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup Broccoli Florets

1 tbsp Olive Oil (for vegetables)

1 tsp Olive Oil (for chicken)

1 tsp Mixed Dry Herbs

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    In a bowl, combine the diced zucchini, red bell pepper, and broccoli florets. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on the prepared baking tray and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Rub 1 teaspoon of olive oil over the chicken and season generously with mixed dry herbs, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side or until a golden-brown crust forms and the chicken is cooked through.

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 7

    Serve the herb-crusted chicken alongside the roasted vegetables and enjoy a balanced, flavorful 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

A delightful dish featuring juicy, pan-seared chicken breast dressed in a medley of fragrant herbs, paired with vibrant roasted vegetables. This meal brings a balance of lean protein and fresh produce, perfect for a wholesome dinner.

NUTRITION

399kcal
Protein
38.5g
Fat
23.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup Broccoli Florets

1 tbsp Olive Oil (for vegetables)

1 tsp Olive Oil (for chicken)

1 tsp Mixed Dry Herbs

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    In a bowl, combine the diced zucchini, red bell pepper, and broccoli florets. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on the prepared baking tray and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Rub 1 teaspoon of olive oil over the chicken and season generously with mixed dry herbs, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side or until a golden-brown crust forms and the chicken is cooked through.

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 7

    Serve the herb-crusted chicken alongside the roasted vegetables and enjoy a balanced, flavorful meal.