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 this flavorful dish featuring a succulent pan-seared chicken breast encrusted with aromatic herbs and served with a medley of roasted vegetables. The chicken is perfectly cooked to retain its natural juices while the vegetables provide a colorful, nutrient-packed complement. Ideal for a balanced dinner that delights both the eyes and the palate.

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NUTRITION

307kcal
Protein
38.7g
Fat
9.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1/2 Red Onion (~50g)

1.5 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and the mixed dried herbs.

  • 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 crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Plate the sliced chicken 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 this flavorful dish featuring a succulent pan-seared chicken breast encrusted with aromatic herbs and served with a medley of roasted vegetables. The chicken is perfectly cooked to retain its natural juices while the vegetables provide a colorful, nutrient-packed complement. Ideal for a balanced dinner that delights both the eyes and the palate.

NUTRITION

307kcal
Protein
38.7g
Fat
9.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1/2 Red Onion (~50g)

1.5 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and the mixed dried herbs.

  • 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 crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Plate the sliced chicken alongside the roasted vegetables and serve immediately.