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 plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The tender chicken, imbued with aromatic herbs, is perfectly complemented by crisp zucchini, sweet red bell pepper, and savory red onion, making for a balanced, satisfying meal that's both nutritious and delicious.

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NUTRITION

405kcal
Protein
37.4g
Fat
23.1g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil (for chicken)

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed dried herbs.

  • 2

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely seared with a herb crust.

  • 3

    While the chicken cooks, preheat your oven to 425°F for the vegetables.

  • 4

    Combine the sliced zucchini, red bell pepper, and red onion in a mixing bowl. Drizzle with 1 teaspoon of olive oil, add a pinch of salt and pepper, and toss until evenly coated.

  • 5

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 6

    Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes. Squeeze fresh lemon juice over the chicken for a bright finish.

  • 7

    Plate the chicken alongside the roasted vegetables and 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

Enjoy a vibrant plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The tender chicken, imbued with aromatic herbs, is perfectly complemented by crisp zucchini, sweet red bell pepper, and savory red onion, making for a balanced, satisfying meal that's both nutritious and delicious.

NUTRITION

405kcal
Protein
37.4g
Fat
23.1g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil (for chicken)

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed dried herbs.

  • 2

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely seared with a herb crust.

  • 3

    While the chicken cooks, preheat your oven to 425°F for the vegetables.

  • 4

    Combine the sliced zucchini, red bell pepper, and red onion in a mixing bowl. Drizzle with 1 teaspoon of olive oil, add a pinch of salt and pepper, and toss until evenly coated.

  • 5

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 6

    Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes. Squeeze fresh lemon juice over the chicken for a bright finish.

  • 7

    Plate the chicken alongside the roasted vegetables and serve warm.