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 nutrient-packed meal featuring tender, herb-seasoned chicken seared to perfection, paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of savory herbs and the natural sweetness of roasted produce, making for a satisfying and wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
48.1g
Fat
11.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

1 teaspoon Lemon Zest

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and lightly season with salt and black pepper. Rub the surface with lemon zest and sprinkle the mixed dried herbs and garlic powder evenly.

  • 2

    Preheat a skillet over medium-high heat with 1/2 tablespoon olive oil.

  • 3

    Place the seasoned chicken in the hot skillet and sear for about 4-5 minutes on each side until the outside is golden and the inside reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    On a baking sheet, toss the chopped vegetables with a light drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 12-15 minutes, until tender and slightly charred.

  • 6

    Slice the rested chicken and serve alongside the roasted vegetables. Enjoy this balanced, flavorful dish with a pop of fresh herbs.

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 nutrient-packed meal featuring tender, herb-seasoned chicken seared to perfection, paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of savory herbs and the natural sweetness of roasted produce, making for a satisfying and wholesome dinner.

NUTRITION

358kcal
Protein
48.1g
Fat
11.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

1 teaspoon Lemon Zest

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and lightly season with salt and black pepper. Rub the surface with lemon zest and sprinkle the mixed dried herbs and garlic powder evenly.

  • 2

    Preheat a skillet over medium-high heat with 1/2 tablespoon olive oil.

  • 3

    Place the seasoned chicken in the hot skillet and sear for about 4-5 minutes on each side until the outside is golden and the inside reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    On a baking sheet, toss the chopped vegetables with a light drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 12-15 minutes, until tender and slightly charred.

  • 6

    Slice the rested chicken and serve alongside the roasted vegetables. Enjoy this balanced, flavorful dish with a pop of fresh herbs.