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 tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables. The succulent chicken is seared to perfection with a robust herb and garlic coating, while the colorful mix of broccoli, red bell pepper, and zucchini adds a delightful crunch and an earthy sweetness. A drizzle of olive oil enhances the flavors, making this dish a balanced feast that's both satisfying and nourishing.

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NUTRITION

327kcal
Protein
46.8g
Fat
10.2g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    In a small bowl, combine chopped fresh herbs, minced garlic, lemon juice, and 1 tsp olive oil. Rub this mixture evenly over the chicken breast.

  • 3

    Heat the remaining olive oil in a skillet over medium-high heat until shimmering.

  • 4

    Place the herb-coated chicken in the skillet and cook for about 4-5 minutes per side, or until the interior reaches 165°F (74°C).

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the chopped broccoli, diced red bell pepper, and sliced zucchini with a drizzle of olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 12-15 minutes, stirring once halfway, until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables 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 tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables. The succulent chicken is seared to perfection with a robust herb and garlic coating, while the colorful mix of broccoli, red bell pepper, and zucchini adds a delightful crunch and an earthy sweetness. A drizzle of olive oil enhances the flavors, making this dish a balanced feast that's both satisfying and nourishing.

NUTRITION

327kcal
Protein
46.8g
Fat
10.2g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    In a small bowl, combine chopped fresh herbs, minced garlic, lemon juice, and 1 tsp olive oil. Rub this mixture evenly over the chicken breast.

  • 3

    Heat the remaining olive oil in a skillet over medium-high heat until shimmering.

  • 4

    Place the herb-coated chicken in the skillet and cook for about 4-5 minutes per side, or until the interior reaches 165°F (74°C).

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the chopped broccoli, diced red bell pepper, and sliced zucchini with a drizzle of olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 12-15 minutes, stirring once halfway, until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.