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 a perfectly pan-seared chicken breast with a delightful herb crust, accompanied by a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish offers a balance of lean protein and vibrant vegetables, finished with a light drizzle of olive oil and aromatic herbs that elevate each bite.

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NUTRITION

320kcal
Protein
38.5g
Fat
9.4g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, garlic powder, and a mix of fresh herbs.

  • 2

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

  • 3

    Place the seasoned chicken breast into the skillet and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a bit of olive oil, a pinch of salt and pepper, and the remaining herbs.

  • 5

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

  • 6

    Once both the chicken and vegetables are cooked, slice the chicken breast and plate alongside the roasted vegetables. Enjoy!

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 a perfectly pan-seared chicken breast with a delightful herb crust, accompanied by a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish offers a balance of lean protein and vibrant vegetables, finished with a light drizzle of olive oil and aromatic herbs that elevate each bite.

NUTRITION

320kcal
Protein
38.5g
Fat
9.4g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, garlic powder, and a mix of fresh herbs.

  • 2

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

  • 3

    Place the seasoned chicken breast into the skillet and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a bit of olive oil, a pinch of salt and pepper, and the remaining herbs.

  • 5

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

  • 6

    Once both the chicken and vegetables are cooked, slice the chicken breast and plate alongside the roasted vegetables. Enjoy!