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 bright, flavorful dish featuring a perfectly pan-seared chicken breast with a delicate herb crust, served alongside a medley of roasted bell pepper, zucchini, and red onion, complemented by a side of fluffy quinoa and a fresh avocado slice for creaminess.

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NUTRITION

354kcal
Protein
37.6g
Fat
12.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/4 cup diced red onion

1 tsp Olive Oil

1/4 cup cooked Quinoa

30g Avocado (sliced)

Mixed Herbs and Spices (rosemary, thyme, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Season the chicken breast generously with a mix of rosemary, thyme, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle in the olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and cook for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

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

  • 6

    Warm the cooked quinoa if needed and prepare the avocado by slicing it evenly.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables, a serving of quinoa, and top with fresh avocado slices.

  • 8

    Serve immediately and enjoy your nutrient-packed, herb-crusted dinner.

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 bright, flavorful dish featuring a perfectly pan-seared chicken breast with a delicate herb crust, served alongside a medley of roasted bell pepper, zucchini, and red onion, complemented by a side of fluffy quinoa and a fresh avocado slice for creaminess.

NUTRITION

354kcal
Protein
37.6g
Fat
12.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/4 cup diced red onion

1 tsp Olive Oil

1/4 cup cooked Quinoa

30g Avocado (sliced)

Mixed Herbs and Spices (rosemary, thyme, garlic powder, salt, pepper)

PREPARATION

  • 1

    Season the chicken breast generously with a mix of rosemary, thyme, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle in the olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and cook for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

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

  • 6

    Warm the cooked quinoa if needed and prepare the avocado by slicing it evenly.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables, a serving of quinoa, and top with fresh avocado slices.

  • 8

    Serve immediately and enjoy your nutrient-packed, herb-crusted dinner.