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 and nutritious meal featuring juicy pan-seared chicken breast encrusted with savory herbs paired with a colorful medley of roasted vegetables. This dish offers a harmonious balance of lean protein, gentle spices, and the natural sweetness of fresh produce, making it a perfect option for a clean, healthful dinner.

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NUTRITION

322kcal
Protein
37.2g
Fat
13.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 small Carrot (~50g)

2 tsp Extra Virgin Olive Oil

1 tsp Herbs (Thyme & Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the dried herbs.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast and cook for about 4-5 minutes per side until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Chop the zucchini, red bell pepper, and carrot into bite-sized pieces.

  • 5

    Toss the vegetables with the remaining 1 tsp of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes or until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken with a healthy serving of roasted vegetables and enjoy your balanced, nutritious 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 and nutritious meal featuring juicy pan-seared chicken breast encrusted with savory herbs paired with a colorful medley of roasted vegetables. This dish offers a harmonious balance of lean protein, gentle spices, and the natural sweetness of fresh produce, making it a perfect option for a clean, healthful dinner.

NUTRITION

322kcal
Protein
37.2g
Fat
13.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 small Carrot (~50g)

2 tsp Extra Virgin Olive Oil

1 tsp Herbs (Thyme & Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the dried herbs.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast and cook for about 4-5 minutes per side until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Chop the zucchini, red bell pepper, and carrot into bite-sized pieces.

  • 5

    Toss the vegetables with the remaining 1 tsp of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes or until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken with a healthy serving of roasted vegetables and enjoy your balanced, nutritious meal.