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 beautifully pan-seared chicken breast encrusted with fresh herbs paired with a vibrant mix of roasted broccoli, red bell pepper, and zucchini. Finished with a drizzle of olive oil and a side of creamy avocado, this dish delivers a burst of flavor while keeping your meal balanced and nourishing.

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NUTRITION

410kcal
Protein
41.1g
Fat
19.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1/2 medium Avocado

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by patting dry the 6 oz chicken breast and season on both sides with salt, pepper, and mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with 1 tsp olive oil until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for approximately 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the chopped broccoli, sliced zucchini, and red bell pepper with a drizzle of olive oil, lemon juice, salt, pepper, and a sprinkle of the remaining herbs.

  • 5

    Spread the vegetables onto a baking sheet in a single layer and roast in the preheated oven for about 15 minutes, stirring halfway, until tender and slightly charred.

  • 6

    Plate the pan-seared chicken with a generous serving of the roasted vegetables. Add the sliced 1/2 avocado on the side for creaminess.

  • 7

    Finish with an extra squeeze of lemon juice if desired, 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

Enjoy a beautifully pan-seared chicken breast encrusted with fresh herbs paired with a vibrant mix of roasted broccoli, red bell pepper, and zucchini. Finished with a drizzle of olive oil and a side of creamy avocado, this dish delivers a burst of flavor while keeping your meal balanced and nourishing.

NUTRITION

410kcal
Protein
41.1g
Fat
19.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1/2 medium Avocado

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Start by patting dry the 6 oz chicken breast and season on both sides with salt, pepper, and mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with 1 tsp olive oil until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for approximately 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the chopped broccoli, sliced zucchini, and red bell pepper with a drizzle of olive oil, lemon juice, salt, pepper, and a sprinkle of the remaining herbs.

  • 5

    Spread the vegetables onto a baking sheet in a single layer and roast in the preheated oven for about 15 minutes, stirring halfway, until tender and slightly charred.

  • 6

    Plate the pan-seared chicken with a generous serving of the roasted vegetables. Add the sliced 1/2 avocado on the side for creaminess.

  • 7

    Finish with an extra squeeze of lemon juice if desired, and serve immediately.