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 hearty and satisfying meal featuring succulent chicken breast enhanced with a crisp herb crust, paired with a colorful medley of roasted vegetables. The dish delivers a balanced blend of savory flavors and vibrant textures, making it perfect for a healthy breakfast, lunch, or dinner.

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NUTRITION

346kcal
Protein
44.9g
Fat
12.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 small Zucchini

1 medium Red Bell Pepper

1/2 tbsp Olive Oil

1 tbsp Fresh Mixed Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes per side until a golden herb crust forms. Transfer to a plate and cover loosely with foil.

  • 4

    Preheat your oven to 425°F. Meanwhile, chop broccoli, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    In a mixing bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the pan-seared chicken and serve atop the roasted vegetables. Enjoy 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 hearty and satisfying meal featuring succulent chicken breast enhanced with a crisp herb crust, paired with a colorful medley of roasted vegetables. The dish delivers a balanced blend of savory flavors and vibrant textures, making it perfect for a healthy breakfast, lunch, or dinner.

NUTRITION

346kcal
Protein
44.9g
Fat
12.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 small Zucchini

1 medium Red Bell Pepper

1/2 tbsp Olive Oil

1 tbsp Fresh Mixed Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes per side until a golden herb crust forms. Transfer to a plate and cover loosely with foil.

  • 4

    Preheat your oven to 425°F. Meanwhile, chop broccoli, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    In a mixing bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the pan-seared chicken and serve atop the roasted vegetables. Enjoy warm.