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 savory dish featuring tender, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables and a creamy touch of avocado. This dish is perfectly balanced for a clean eating lifestyle and delivers satisfying flavors with every bite.

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NUTRITION

395kcal
Protein
35.5g
Fat
22.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

0.5 medium Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 medium Avocado

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with salt, pepper, and mixed dried herbs to create an herb crust.

  • 2

    Heat 1 teaspoon olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables in 1 teaspoon olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 15-20 minutes until they are softened and slightly charred.

  • 5

    Slice the 0.5 avocado and set aside.

  • 6

    Plate the pan-seared chicken beside the roasted vegetables and top with avocado slices for added creaminess.

  • 7

    Serve immediately and enjoy a balanced plate that's full of vibrant flavors and textures.

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 savory dish featuring tender, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables and a creamy touch of avocado. This dish is perfectly balanced for a clean eating lifestyle and delivers satisfying flavors with every bite.

NUTRITION

395kcal
Protein
35.5g
Fat
22.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

0.5 medium Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 medium Avocado

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with salt, pepper, and mixed dried herbs to create an herb crust.

  • 2

    Heat 1 teaspoon olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables in 1 teaspoon olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 15-20 minutes until they are softened and slightly charred.

  • 5

    Slice the 0.5 avocado and set aside.

  • 6

    Plate the pan-seared chicken beside the roasted vegetables and top with avocado slices for added creaminess.

  • 7

    Serve immediately and enjoy a balanced plate that's full of vibrant flavors and textures.