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 flavors of tender pan-seared chicken adorned with a fragrant herb crust, paired with a vibrant medley of roasted vegetables. This dish achieves the perfect balance between lean protein and nutrient-packed veggies, making it an ideal, wholesome meal any time of day.

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NUTRITION

351kcal
Protein
46.3g
Fat
10.8g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the chopped fresh herbs with minced garlic to form a herb blend.

  • 3

    Press the herb mixture onto the chicken breast to create a crust.

  • 4

    Heat a non-stick pan over medium-high heat and add olive oil.

  • 5

    Pan-sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss broccoli, red bell pepper (sliced), and zucchini with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 8

    Serve the herb-crusted chicken alongside the roasted vegetables and enjoy your balanced 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

Savor the delightful flavors of tender pan-seared chicken adorned with a fragrant herb crust, paired with a vibrant medley of roasted vegetables. This dish achieves the perfect balance between lean protein and nutrient-packed veggies, making it an ideal, wholesome meal any time of day.

NUTRITION

351kcal
Protein
46.3g
Fat
10.8g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the chopped fresh herbs with minced garlic to form a herb blend.

  • 3

    Press the herb mixture onto the chicken breast to create a crust.

  • 4

    Heat a non-stick pan over medium-high heat and add olive oil.

  • 5

    Pan-sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss broccoli, red bell pepper (sliced), and zucchini with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 8

    Serve the herb-crusted chicken alongside the roasted vegetables and enjoy your balanced meal.