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 delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted seasonal vegetables. This dish offers a balanced profile of lean protein and fresh produce, accented with fragrant herbs and a hint of olive oil for a subtle richness.

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NUTRITION

362kcal
Protein
44.7g
Fat
14.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup chopped Red Onion

2 tsp Olive Oil

1 tbsp Herb Blend (Rosemary, Thyme, Oregano)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the herb blend, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until golden and cooked through. Remove and let it rest.

  • 4

    Preheat the oven to 400°F.

  • 5

    In a bowl, toss the sliced zucchini, red bell pepper, chopped red onion, and minced garlic with the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    Slice the rested chicken breast and serve atop a bed of 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 delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted seasonal vegetables. This dish offers a balanced profile of lean protein and fresh produce, accented with fragrant herbs and a hint of olive oil for a subtle richness.

NUTRITION

362kcal
Protein
44.7g
Fat
14.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup chopped Red Onion

2 tsp Olive Oil

1 tbsp Herb Blend (Rosemary, Thyme, Oregano)

1 clove Garlic (minced)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the herb blend, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until golden and cooked through. Remove and let it rest.

  • 4

    Preheat the oven to 400°F.

  • 5

    In a bowl, toss the sliced zucchini, red bell pepper, chopped red onion, and minced garlic with the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    Slice the rested chicken breast and serve atop a bed of roasted vegetables.