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 dish featuring perfectly pan-seared herb-crusted chicken paired with a medley of roasted vegetables. The chicken is infused with aromatic herbs and garlic, delivering a burst of savory flavor, while the colorful vegetables are lightly tossed in olive oil and roasted until tender. A balanced, nutritious meal that fits seamlessly into your health and fitness goals.

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NUTRITION

328kcal
Protein
39.6g
Fat
9.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the mixed dried herbs and a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Add the chicken breast to the skillet and sear for about 3-4 minutes on each side until golden and cooked through. Remove and set aside to rest.

  • 4

    In the meantime, preheat your oven to 425°F. Combine the sliced zucchini, diced red bell pepper, halved cherry tomatoes, minced garlic, and remaining olive oil in a bowl. Toss to evenly coat.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast for about 12-15 minutes, or until tender and slightly charred.

  • 6

    Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve warm and enjoy.

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 dish featuring perfectly pan-seared herb-crusted chicken paired with a medley of roasted vegetables. The chicken is infused with aromatic herbs and garlic, delivering a burst of savory flavor, while the colorful vegetables are lightly tossed in olive oil and roasted until tender. A balanced, nutritious meal that fits seamlessly into your health and fitness goals.

NUTRITION

328kcal
Protein
39.6g
Fat
9.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the mixed dried herbs and a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Add the chicken breast to the skillet and sear for about 3-4 minutes on each side until golden and cooked through. Remove and set aside to rest.

  • 4

    In the meantime, preheat your oven to 425°F. Combine the sliced zucchini, diced red bell pepper, halved cherry tomatoes, minced garlic, and remaining olive oil in a bowl. Toss to evenly coat.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast for about 12-15 minutes, or until tender and slightly charred.

  • 6

    Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve warm and enjoy.