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 flavors of this herb-infused chicken paired with a vibrant medley of roasted vegetables. The chicken is pan-seared to a golden crisp with a fragrant herb crust, while the vegetables are tender and perfectly roasted, making for a balanced and satisfying meal.

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NUTRITION

287kcal
Protein
37.8g
Fat
9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 clove Garlic

Salt & Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and lightly score the surface.

  • 2

    In a small bowl, combine the chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 4

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

  • 5

    Place the chicken in the skillet and sear each side for about 3-4 minutes until golden brown. Reduce heat if needed and continue cooking until the chicken reaches an internal temperature of 165°F.

  • 6

    While the chicken is cooking, preheat your oven to 425°F.

  • 7

    Slice the zucchini, red bell pepper, and red onion. Toss them with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 8

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 9

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.

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 flavors of this herb-infused chicken paired with a vibrant medley of roasted vegetables. The chicken is pan-seared to a golden crisp with a fragrant herb crust, while the vegetables are tender and perfectly roasted, making for a balanced and satisfying meal.

NUTRITION

287kcal
Protein
37.8g
Fat
9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 clove Garlic

Salt & Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and lightly score the surface.

  • 2

    In a small bowl, combine the chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 4

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

  • 5

    Place the chicken in the skillet and sear each side for about 3-4 minutes until golden brown. Reduce heat if needed and continue cooking until the chicken reaches an internal temperature of 165°F.

  • 6

    While the chicken is cooking, preheat your oven to 425°F.

  • 7

    Slice the zucchini, red bell pepper, and red onion. Toss them with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 8

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 9

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.