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 vibrant, balanced dinner featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish bursts with the aromatic flavors of fresh herbs and a drizzle of olive oil, creating a satisfying meal that is both nutritious and delicious.

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NUTRITION

401kcal
Protein
58.6g
Fat
18.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1 cup Broccoli (156g)

1/2 medium Red Bell Pepper (60g)

1 medium Zucchini (100g)

1 tablespoon Extra Virgin 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 it with salt, pepper, and the mixed fresh herbs for an aromatic crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Toss broccoli, sliced red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast 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 vibrant, balanced dinner featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish bursts with the aromatic flavors of fresh herbs and a drizzle of olive oil, creating a satisfying meal that is both nutritious and delicious.

NUTRITION

401kcal
Protein
58.6g
Fat
18.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1 cup Broccoli (156g)

1/2 medium Red Bell Pepper (60g)

1 medium Zucchini (100g)

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, and the mixed fresh herbs for an aromatic crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Toss broccoli, sliced red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

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