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 plate where herb-crusted chicken breast is pan seared to a golden finish and paired with a medley of roasted zucchini, red bell pepper, and red onion. This dish is aromatic and balanced, delivering a satisfying mix of protein and vibrant vegetables in every bite.

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NUTRITION

305kcal
Protein
35.4g
Fat
9.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil (for chicken)

1 medium Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1 tablespoon Fresh Mixed Herbs (rosemary & thyme)

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a non-stick pan over medium-high heat with 1 teaspoon olive oil.

  • 3

    Add the chicken to the hot pan and pan sear for about 5-6 minutes per side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Chop the zucchini, red bell pepper, and red onion into even pieces.

  • 5

    Toss the vegetables with a drizzle of olive oil, lemon juice, and a pinch of salt and pepper on a baking tray.

  • 6

    Roast the vegetables for 15-20 minutes until tender and slightly charred on the edges.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and serve warm.

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 plate where herb-crusted chicken breast is pan seared to a golden finish and paired with a medley of roasted zucchini, red bell pepper, and red onion. This dish is aromatic and balanced, delivering a satisfying mix of protein and vibrant vegetables in every bite.

NUTRITION

305kcal
Protein
35.4g
Fat
9.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil (for chicken)

1 medium Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1 tablespoon Fresh Mixed Herbs (rosemary & thyme)

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a non-stick pan over medium-high heat with 1 teaspoon olive oil.

  • 3

    Add the chicken to the hot pan and pan sear for about 5-6 minutes per side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Chop the zucchini, red bell pepper, and red onion into even pieces.

  • 5

    Toss the vegetables with a drizzle of olive oil, lemon juice, and a pinch of salt and pepper on a baking tray.

  • 6

    Roast the vegetables for 15-20 minutes until tender and slightly charred on the edges.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and serve warm.