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

Savor a vibrant blend of flavors with this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seasoned with a mix of fresh herbs and spices, then pan-seared to a golden crisp, while the vegetables are roasted to tender perfection, providing a hearty yet balanced meal.

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NUTRITION

342kcal
Protein
41g
Fat
12.1g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

2 medium slices Red Onion

1/2 tbsp Olive Oil

2 tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

Salt & Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped parsley, and dried oregano to create a herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes on each side or until the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F.

  • 4

    In a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and a pinch of pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for approximately 15 minutes, until they are tender and slightly charred.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate them together. Garnish with extra fresh parsley if desired 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

Savor a vibrant blend of flavors with this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seasoned with a mix of fresh herbs and spices, then pan-seared to a golden crisp, while the vegetables are roasted to tender perfection, providing a hearty yet balanced meal.

NUTRITION

342kcal
Protein
41g
Fat
12.1g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

2 medium slices Red Onion

1/2 tbsp Olive Oil

2 tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

Salt & Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped parsley, and dried oregano to create a herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes on each side or until the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F.

  • 4

    In a mixing bowl, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and a pinch of pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for approximately 15 minutes, until they are tender and slightly charred.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate them together. Garnish with extra fresh parsley if desired and serve immediately.