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 dish featuring a succulent herb-crusted chicken breast, pan seared to perfection and served alongside a vibrant medley of roasted vegetables. The fresh flavors of rosemary, thyme, and garlic harmonize beautifully with the natural sweetness of bell pepper, broccoli, and zucchini, making it a delicious and nutritious meal for any time of the day.

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NUTRITION

339kcal
Protein
39.6g
Fat
13.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli (raw)

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken breast and sear for about 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F for the vegetables.

  • 5

    In a bowl, toss broccoli, red bell pepper, and zucchini with the remaining teaspoon of olive oil and a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through, let it rest for a couple of minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables 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

Enjoy a hearty dish featuring a succulent herb-crusted chicken breast, pan seared to perfection and served alongside a vibrant medley of roasted vegetables. The fresh flavors of rosemary, thyme, and garlic harmonize beautifully with the natural sweetness of bell pepper, broccoli, and zucchini, making it a delicious and nutritious meal for any time of the day.

NUTRITION

339kcal
Protein
39.6g
Fat
13.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli (raw)

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken breast and sear for about 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F for the vegetables.

  • 5

    In a bowl, toss broccoli, red bell pepper, and zucchini with the remaining teaspoon of olive oil and a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through, let it rest for a couple of minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.