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 vibrant dish featuring a perfectly pan-seared, herb-crusted chicken breast paired with a medley of colorful, oven-roasted vegetables. The aromatic blend of fresh herbs and garlic elevates the lean chicken, while the lightly seasoned bell pepper, zucchini, and broccoli add a satisfying crunch and natural sweetness.

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NUTRITION

341kcal
Protein
37.2g
Fat
10.3g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken for about 4-5 minutes on each side until it is golden brown and cooked through.

  • 4

    While the chicken cooks, chop the bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 5

    Toss the chopped vegetables in a bowl with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in a preheated 400°F oven for about 15 minutes or until tender-crisp.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.

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 vibrant dish featuring a perfectly pan-seared, herb-crusted chicken breast paired with a medley of colorful, oven-roasted vegetables. The aromatic blend of fresh herbs and garlic elevates the lean chicken, while the lightly seasoned bell pepper, zucchini, and broccoli add a satisfying crunch and natural sweetness.

NUTRITION

341kcal
Protein
37.2g
Fat
10.3g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken for about 4-5 minutes on each side until it is golden brown and cooked through.

  • 4

    While the chicken cooks, chop the bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 5

    Toss the chopped vegetables in a bowl with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in a preheated 400°F oven for about 15 minutes or until tender-crisp.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.