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

Savor a beautifully seared chicken breast encrusted with fresh herbs and spices, served alongside a medley of oven-roasted zucchini, red bell pepper, red onion, and a side of steamed broccoli. This dish is a perfect balance of lean protein and vibrant vegetables that delights the palate with every bite.

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NUTRITION

345kcal
Protein
41g
Fat
9.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Parsley

1 tsp Garlic Powder

1 cup Steamed Broccoli

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder and chopped fresh parsley.

  • 2

    Heat a non-stick skillet over medium-high heat and add 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 internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion in a light drizzle of olive oil and sprinkle with a pinch of salt and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Steam the broccoli until it is bright green and tender, about 5 minutes.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and a serving of steamed broccoli. Serve warm and enjoy your nutrient-packed 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

Savor a beautifully seared chicken breast encrusted with fresh herbs and spices, served alongside a medley of oven-roasted zucchini, red bell pepper, red onion, and a side of steamed broccoli. This dish is a perfect balance of lean protein and vibrant vegetables that delights the palate with every bite.

NUTRITION

345kcal
Protein
41g
Fat
9.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Parsley

1 tsp Garlic Powder

1 cup Steamed Broccoli

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder and chopped fresh parsley.

  • 2

    Heat a non-stick skillet over medium-high heat and add 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 internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion in a light drizzle of olive oil and sprinkle with a pinch of salt and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Steam the broccoli until it is bright green and tender, about 5 minutes.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and a serving of steamed broccoli. Serve warm and enjoy your nutrient-packed meal.