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 plate featuring succulent pan-seared chicken breast coated in fragrant herbs, paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish delivers a perfect balance of lean protein, fresh vegetables, and a hint of olive oil for a lightly crisp finish.

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NUTRITION

547kcal
Protein
56.6g
Fat
17.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a portion of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 4

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 5

    Toss the vegetables with olive oil, remaining herbs, salt, and pepper on a baking sheet. Roast in the preheated oven for about 15-20 minutes, stirring halfway through, until the vegetables are tender and slightly charred.

  • 6

    Plate sliced chicken breast alongside a generous serving of 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 plate featuring succulent pan-seared chicken breast coated in fragrant herbs, paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish delivers a perfect balance of lean protein, fresh vegetables, and a hint of olive oil for a lightly crisp finish.

NUTRITION

547kcal
Protein
56.6g
Fat
17.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a portion of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 4

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 5

    Toss the vegetables with olive oil, remaining herbs, salt, and pepper on a baking sheet. Roast in the preheated oven for about 15-20 minutes, stirring halfway through, until the vegetables are tender and slightly charred.

  • 6

    Plate sliced chicken breast alongside a generous serving of the roasted vegetables and serve immediately.