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 beautifully balanced meal featuring a herb-crusted chicken breast perfectly pan seared to lock in moisture and flavor, accompanied by a vibrant medley of roasted bell pepper, zucchini, and red onion, finished with a serving of fluffy quinoa for extra nourishment.

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NUTRITION

361kcal
Protein
38.3g
Fat
10.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken breast skin-side down (if applicable) in the hot skillet and sear for about 4-5 minutes until golden.

  • 4

    Flip the chicken and cook for an additional 4-5 minutes, ensuring it reaches an internal temperature of 165°F.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the chopped bell pepper, zucchini, and red onion in a little olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly charred at the edges.

  • 7

    Prepare the cooked quinoa as per package instructions if not already prepared.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and a serving of quinoa. Enjoy your balanced, flavorful 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 beautifully balanced meal featuring a herb-crusted chicken breast perfectly pan seared to lock in moisture and flavor, accompanied by a vibrant medley of roasted bell pepper, zucchini, and red onion, finished with a serving of fluffy quinoa for extra nourishment.

NUTRITION

361kcal
Protein
38.3g
Fat
10.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken breast skin-side down (if applicable) in the hot skillet and sear for about 4-5 minutes until golden.

  • 4

    Flip the chicken and cook for an additional 4-5 minutes, ensuring it reaches an internal temperature of 165°F.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the chopped bell pepper, zucchini, and red onion in a little olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly charred at the edges.

  • 7

    Prepare the cooked quinoa as per package instructions if not already prepared.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and a serving of quinoa. Enjoy your balanced, flavorful meal!