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 dish featuring juicy pan seared chicken breast with a flavorful herb crust, perfectly paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. This dish is both satisfying and balanced, offering a vibrant mix of textures and aromas without compromising your nutritional goals.

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NUTRITION

379kcal
Protein
37.3g
Fat
18.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 medium Red Onion (quartered)

1 tbsp Olive Oil

1 tsp Herb Mix (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Season the chicken breast evenly with salt, pepper, and the herb mix.

  • 2

    Heat a non-stick pan over medium-high heat. Add half of the olive oil and sear the chicken for 4-5 minutes on each side until nicely browned and cooked through.

  • 3

    Meanwhile, preheat the oven to 400°F (200°C). Toss the red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt, and a little herb mix.

  • 4

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

  • 5

    Slice the chicken if desired and serve alongside the roasted vegetables. Enjoy the dish warm for a nutritious and balanced meal.

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 dish featuring juicy pan seared chicken breast with a flavorful herb crust, perfectly paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. This dish is both satisfying and balanced, offering a vibrant mix of textures and aromas without compromising your nutritional goals.

NUTRITION

379kcal
Protein
37.3g
Fat
18.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 medium Red Onion (quartered)

1 tbsp Olive Oil

1 tsp Herb Mix (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Season the chicken breast evenly with salt, pepper, and the herb mix.

  • 2

    Heat a non-stick pan over medium-high heat. Add half of the olive oil and sear the chicken for 4-5 minutes on each side until nicely browned and cooked through.

  • 3

    Meanwhile, preheat the oven to 400°F (200°C). Toss the red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt, and a little herb mix.

  • 4

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

  • 5

    Slice the chicken if desired and serve alongside the roasted vegetables. Enjoy the dish warm for a nutritious and balanced meal.