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 sumptuous plate of juicy pan-seared chicken breast accented with a robust herb crust, paired with a medley of roasted bell pepper, zucchini, and red onion. Perfectly balanced for a wholesome meal that's both flavorful and nutritious.

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NUTRITION

319kcal
Protein
39g
Fat
9.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 Tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes on each side until a golden, herb-crusted exterior forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and additional herbs if desired on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the pan-seared 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 sumptuous plate of juicy pan-seared chicken breast accented with a robust herb crust, paired with a medley of roasted bell pepper, zucchini, and red onion. Perfectly balanced for a wholesome meal that's both flavorful and nutritious.

NUTRITION

319kcal
Protein
39g
Fat
9.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 Tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes on each side until a golden, herb-crusted exterior forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and additional herbs if desired on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.