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 this herb-crusted pan seared chicken paired with a medley of roasted vegetables and a hint of sweetness from a tender sweet potato. A light yet satisfying dish perfect for a balanced meal that is both flavorful and nutritious.

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NUTRITION

351kcal
Protein
34.3g
Fat
13.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

    Place the chicken breast in the skillet, searing each side for about 4-5 minutes until a golden crust forms. Lower heat if needed to cook through until internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. In a bowl, combine chopped sweet potato, zucchini, red bell pepper, and red onion with 1 tsp olive oil, a squeeze of lemon juice, salt, and pepper.

  • 5

    Spread the vegetables 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

    Plate the chicken and top with extra fresh herbs if desired. Serve alongside a generous portion of 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

Savor this herb-crusted pan seared chicken paired with a medley of roasted vegetables and a hint of sweetness from a tender sweet potato. A light yet satisfying dish perfect for a balanced meal that is both flavorful and nutritious.

NUTRITION

351kcal
Protein
34.3g
Fat
13.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

    Place the chicken breast in the skillet, searing each side for about 4-5 minutes until a golden crust forms. Lower heat if needed to cook through until internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. In a bowl, combine chopped sweet potato, zucchini, red bell pepper, and red onion with 1 tsp olive oil, a squeeze of lemon juice, salt, and pepper.

  • 5

    Spread the vegetables 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

    Plate the chicken and top with extra fresh herbs if desired. Serve alongside a generous portion of roasted vegetables.