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 plate featuring a flavorful herb-crusted chicken and a colorful medley of roasted vegetables. The chicken is pan seared to a golden finish and paired with a mix of broccoli, red bell pepper, and zucchini, all lightly tossed in olive oil and herbs for an aromatic and hearty meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
42.3g
Fat
9.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Fresh Mixed Herbs (thyme, rosemary, oregano)

1 clove Garlic, minced

1 teaspoon Olive Oil

1.5 cups Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh herbs along with minced garlic.

  • 2

    Heat a skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the broccoli, red bell pepper, and zucchini in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, protein-packed 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

Enjoy a vibrant plate featuring a flavorful herb-crusted chicken and a colorful medley of roasted vegetables. The chicken is pan seared to a golden finish and paired with a mix of broccoli, red bell pepper, and zucchini, all lightly tossed in olive oil and herbs for an aromatic and hearty meal.

NUTRITION

349kcal
Protein
42.3g
Fat
9.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Fresh Mixed Herbs (thyme, rosemary, oregano)

1 clove Garlic, minced

1 teaspoon Olive Oil

1.5 cups Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh herbs along with minced garlic.

  • 2

    Heat a skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the broccoli, red bell pepper, and zucchini in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, protein-packed meal.