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

Savor the taste of tender, herb-infused chicken paired with a medley of roasted vegetables. The vegetables are lightly seasoned and roasted to perfection, complementing the crisp, golden crust on the chicken for a balanced and satisfying meal.

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NUTRITION

387kcal
Protein
38.4g
Fat
18.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1 medium Bell Pepper (approx. 120g)

1 small Zucchini (approx. 130g)

1 quarter Red Onion (approx. 40g)

1 tablespoon Olive Oil (approx. 13.5g)

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

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 4

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

  • 5

    Spread the vegetables on a baking sheet, drizzle lightly with olive oil, and season with a pinch of salt and pepper.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken with the roasted vegetables on the side and serve warm.

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

Savor the taste of tender, herb-infused chicken paired with a medley of roasted vegetables. The vegetables are lightly seasoned and roasted to perfection, complementing the crisp, golden crust on the chicken for a balanced and satisfying meal.

NUTRITION

387kcal
Protein
38.4g
Fat
18.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1 medium Bell Pepper (approx. 120g)

1 small Zucchini (approx. 130g)

1 quarter Red Onion (approx. 40g)

1 tablespoon Olive Oil (approx. 13.5g)

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

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 4

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

  • 5

    Spread the vegetables on a baking sheet, drizzle lightly with olive oil, and season with a pinch of salt and pepper.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken with the roasted vegetables on the side and serve warm.