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 the delicious flavors of this herb-crusted, pan seared chicken paired with a medley of roasted seasonal vegetables. The chicken is perfectly seasoned and seared to lock in its juices while the vegetables are roasted to tender perfection with a hint of olive oil and fresh herbs. This dish is a delightful balance of savory protein and vibrant, nutritious veggies.

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NUTRITION

381kcal
Protein
38.5g
Fat
18.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Mixed Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the hot skillet, searing for about 4-5 minutes on each side until a golden herb crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. In a bowl, toss the mixed bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables.

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 the delicious flavors of this herb-crusted, pan seared chicken paired with a medley of roasted seasonal vegetables. The chicken is perfectly seasoned and seared to lock in its juices while the vegetables are roasted to tender perfection with a hint of olive oil and fresh herbs. This dish is a delightful balance of savory protein and vibrant, nutritious veggies.

NUTRITION

381kcal
Protein
38.5g
Fat
18.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Mixed Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the hot skillet, searing for about 4-5 minutes on each side until a golden herb crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. In a bowl, toss the mixed bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables.