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 twist on a classic dish with tender pan-seared chicken encrusted in aromatic herbs, paired with a medley of roasted vegetables. The fresh flavors combine brilliantly for a satisfying, wholesome meal that’s as nourishing as it is delicious.

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NUTRITION

333kcal
Protein
42.9g
Fat
13.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with mixed dried herbs and garlic powder.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for 3-4 minutes on each side until golden brown.

  • 4

    While the chicken cooks, preheat your oven to 425°F and toss the red bell pepper, zucchini, and broccoli with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet, and roast them for about 12-15 minutes or until tender and slightly caramelized.

  • 6

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and let it rest for a few minutes.

  • 7

    Serve the herb-crusted chicken alongside the roasted vegetables, and 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 savory twist on a classic dish with tender pan-seared chicken encrusted in aromatic herbs, paired with a medley of roasted vegetables. The fresh flavors combine brilliantly for a satisfying, wholesome meal that’s as nourishing as it is delicious.

NUTRITION

333kcal
Protein
42.9g
Fat
13.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with mixed dried herbs and garlic powder.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for 3-4 minutes on each side until golden brown.

  • 4

    While the chicken cooks, preheat your oven to 425°F and toss the red bell pepper, zucchini, and broccoli with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet, and roast them for about 12-15 minutes or until tender and slightly caramelized.

  • 6

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and let it rest for a few minutes.

  • 7

    Serve the herb-crusted chicken alongside the roasted vegetables, and enjoy your balanced, flavorful meal.