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 succulent pan-seared chicken with a vibrant medley of roasted vegetables, all accented by a fragrant herb crust and a splash of fresh lemon. This dish not only delights your taste buds with its savory and bright flavors but also aligns perfectly with your clean eating and macro-focused goals.

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NUTRITION

317kcal
Protein
36.2g
Fat
13.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

1 tsp Italian Herb Seasoning Blend

1 tsp Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the Italian herb seasoning blend, ensuring an even coat.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear for about 3-4 minutes per side until golden and cooked through. Remove and let it rest.

  • 4

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

  • 5

    In a mixing bowl, combine sliced zucchini, red bell pepper, and red onion with the remaining olive oil, a pinch of salt, and a drizzle of lemon juice.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for 12-15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and plate alongside the roasted vegetables. Drizzle a little extra lemon juice over the top if desired, 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

Savor the delightful combination of succulent pan-seared chicken with a vibrant medley of roasted vegetables, all accented by a fragrant herb crust and a splash of fresh lemon. This dish not only delights your taste buds with its savory and bright flavors but also aligns perfectly with your clean eating and macro-focused goals.

NUTRITION

317kcal
Protein
36.2g
Fat
13.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

1 tsp Italian Herb Seasoning Blend

1 tsp Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the Italian herb seasoning blend, ensuring an even coat.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear for about 3-4 minutes per side until golden and cooked through. Remove and let it rest.

  • 4

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

  • 5

    In a mixing bowl, combine sliced zucchini, red bell pepper, and red onion with the remaining olive oil, a pinch of salt, and a drizzle of lemon juice.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for 12-15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and plate alongside the roasted vegetables. Drizzle a little extra lemon juice over the top if desired, and serve immediately.