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, nutrient-packed dish featuring lean, herb-crusted chicken breast pan-seared to perfection and paired with a medley of roasted vegetables. The aromatic blend of herbs on the chicken enhances its natural flavor, while the colorful mix of broccoli, bell pepper, and zucchini offers a delightful crunch and sweetness. Perfect for any meal of the day, this recipe is both satisfying and clean, fitting nicely into your protein and calorie goals.

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NUTRITION

392kcal
Protein
40.0g
Fat
19.1g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with a pinch of salt, black pepper, and mixed dried herbs.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 425°F while searing the chicken.

  • 5

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into evenly sized pieces.

  • 6

    Toss the vegetables with the remaining olive oil, a pinch of salt, and black pepper.

  • 7

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

  • 8

    Slice the chicken and serve 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 vibrant, nutrient-packed dish featuring lean, herb-crusted chicken breast pan-seared to perfection and paired with a medley of roasted vegetables. The aromatic blend of herbs on the chicken enhances its natural flavor, while the colorful mix of broccoli, bell pepper, and zucchini offers a delightful crunch and sweetness. Perfect for any meal of the day, this recipe is both satisfying and clean, fitting nicely into your protein and calorie goals.

NUTRITION

392kcal
Protein
40.0g
Fat
19.1g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with a pinch of salt, black pepper, and mixed dried herbs.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 425°F while searing the chicken.

  • 5

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into evenly sized pieces.

  • 6

    Toss the vegetables with the remaining olive oil, a pinch of salt, and black pepper.

  • 7

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

  • 8

    Slice the chicken and serve alongside the roasted vegetables.