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 delightful dish featuring a juicy, herb-crusted chicken breast perfectly pan-seared and served alongside a colorful medley of roasted vegetables. The balanced blend of aromatic herbs, a hint of garlic, and lightly charred veggies creates a mouthwatering and wholesome meal.

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NUTRITION

393kcal
Protein
47.9g
Fat
10.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss with half the olive oil, a pinch of salt, pepper, and a sprinkle of mixed dried herbs.

  • 3

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, pat the chicken breast dry and season both sides with garlic powder, mixed dried herbs, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil shimmers, add the seasoned chicken breast.

  • 6

    Cook the chicken for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and enjoy your balanced, herb-crusted 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 this delightful dish featuring a juicy, herb-crusted chicken breast perfectly pan-seared and served alongside a colorful medley of roasted vegetables. The balanced blend of aromatic herbs, a hint of garlic, and lightly charred veggies creates a mouthwatering and wholesome meal.

NUTRITION

393kcal
Protein
47.9g
Fat
10.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss with half the olive oil, a pinch of salt, pepper, and a sprinkle of mixed dried herbs.

  • 3

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, pat the chicken breast dry and season both sides with garlic powder, mixed dried herbs, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil shimmers, add the seasoned chicken breast.

  • 6

    Cook the chicken for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and enjoy your balanced, herb-crusted meal.