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 a vibrant, well-balanced meal featuring tender pan-seared chicken with a fragrant herb crust alongside a colorful medley of roasted vegetables. This dish delivers a succulent protein punch balanced with the natural sweetness and crunch of zucchini, bell pepper, and red onion, all lightly tossed in olive oil and herbs for an irresistible culinary experience.

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NUTRITION

365kcal
Protein
47g
Fat
10.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Zucchini (approx 196g)

1 medium Bell Pepper (approx 119g)

1/2 Red Onion (approx 50g)

1 tsp Olive Oil (approx 4.5g)

1 tbsp Mixed Herbs (rosemary, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 5-6 minutes on each side until it forms a golden herb crust and is fully cooked.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Chop the zucchini, bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables in a small bowl with a drizzle of olive oil, salt, pepper, and additional herbs if desired.

  • 6

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

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and enjoy your balanced, flavorful meal.

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 a vibrant, well-balanced meal featuring tender pan-seared chicken with a fragrant herb crust alongside a colorful medley of roasted vegetables. This dish delivers a succulent protein punch balanced with the natural sweetness and crunch of zucchini, bell pepper, and red onion, all lightly tossed in olive oil and herbs for an irresistible culinary experience.

NUTRITION

365kcal
Protein
47g
Fat
10.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Zucchini (approx 196g)

1 medium Bell Pepper (approx 119g)

1/2 Red Onion (approx 50g)

1 tsp Olive Oil (approx 4.5g)

1 tbsp Mixed Herbs (rosemary, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 5-6 minutes on each side until it forms a golden herb crust and is fully cooked.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Chop the zucchini, bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables in a small bowl with a drizzle of olive oil, salt, pepper, and additional herbs if desired.

  • 6

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

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and enjoy your balanced, flavorful meal.