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 deliciously balanced meal featuring a succulent, herb-crusted chicken breast perfectly pan-seared to lock in flavor, paired with a colorful medley of roasted vegetables. This dish delivers a delightful crunch from the veggies and a fragrant, savory herb finish that makes every bite satisfying.

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NUTRITION

374kcal
Protein
54.6g
Fat
8.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (40g)

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 4-5 minutes per side until golden brown and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and the remaining herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are 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

Enjoy a deliciously balanced meal featuring a succulent, herb-crusted chicken breast perfectly pan-seared to lock in flavor, paired with a colorful medley of roasted vegetables. This dish delivers a delightful crunch from the veggies and a fragrant, savory herb finish that makes every bite satisfying.

NUTRITION

374kcal
Protein
54.6g
Fat
8.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (40g)

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 4-5 minutes per side until golden brown and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and the remaining herbs.

  • 5

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

  • 6

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