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 tender, herb-crusted chicken paired with an array of vibrant roasted vegetables. This dish features succulent, pan-seared chicken enhanced with aromatic herbs, complemented by the naturally sweet flavors of roasted bell peppers, zucchini, and red onion, finished with a drizzle of olive oil and a fresh squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
42.8g
Fat
17.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 Garlic Clove

2 tbsp Mixed Fresh Herbs

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and half of the mixed herbs. Press the remaining herbs onto the chicken to form a crust.

  • 2

    Preheat a skillet over medium-high heat with the olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 3

    Meanwhile, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the garlic and a pinch of salt.

  • 4

    Transfer the vegetables to a baking sheet and roast in a preheated oven at 400°F for 10-12 minutes until tender-crisp.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), remove from the skillet and slice.

  • 6

    Plate the sliced chicken alongside the roasted vegetables and finish with a squeeze of fresh lemon juice. Serve warm.

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 tender, herb-crusted chicken paired with an array of vibrant roasted vegetables. This dish features succulent, pan-seared chicken enhanced with aromatic herbs, complemented by the naturally sweet flavors of roasted bell peppers, zucchini, and red onion, finished with a drizzle of olive oil and a fresh squeeze of lemon.

NUTRITION

397kcal
Protein
42.8g
Fat
17.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 Garlic Clove

2 tbsp Mixed Fresh Herbs

1 Lemon Wedge

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and half of the mixed herbs. Press the remaining herbs onto the chicken to form a crust.

  • 2

    Preheat a skillet over medium-high heat with the olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 3

    Meanwhile, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the garlic and a pinch of salt.

  • 4

    Transfer the vegetables to a baking sheet and roast in a preheated oven at 400°F for 10-12 minutes until tender-crisp.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), remove from the skillet and slice.

  • 6

    Plate the sliced chicken alongside the roasted vegetables and finish with a squeeze of fresh lemon juice. Serve warm.