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 medley of flavors in this herb-crusted pan seared chicken paired with a colorful mix of roasted vegetables. The tender chicken, encrusted with fresh herbs, is perfectly complemented by sweet roasted red bell peppers, zucchini, and red onion, finished with a drizzle of olive oil to enhance its natural flavors.

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NUTRITION

323kcal
Protein
34.2g
Fat
18.1g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini (~90 g)

1/2 cup chopped Red Bell Pepper (~75 g)

1/4 cup chopped Red Onion (~40 g)

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs (Thyme, Rosemary, Parsley)

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Sprinkle both sides with the mixed dried herbs and a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms. Reduce heat if necessary to ensure the chicken cooks through without burning the herbs.

  • 3

    While the chicken cooks, preheat your oven to 425°F. In a bowl, toss the sliced zucchini, chopped red bell pepper, and red onion with the remaining olive oil, a dash of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted to your liking, plate the chicken and top or serve alongside the vegetables. Enjoy 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 medley of flavors in this herb-crusted pan seared chicken paired with a colorful mix of roasted vegetables. The tender chicken, encrusted with fresh herbs, is perfectly complemented by sweet roasted red bell peppers, zucchini, and red onion, finished with a drizzle of olive oil to enhance its natural flavors.

NUTRITION

323kcal
Protein
34.2g
Fat
18.1g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini (~90 g)

1/2 cup chopped Red Bell Pepper (~75 g)

1/4 cup chopped Red Onion (~40 g)

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs (Thyme, Rosemary, Parsley)

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Sprinkle both sides with the mixed dried herbs and a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms. Reduce heat if necessary to ensure the chicken cooks through without burning the herbs.

  • 3

    While the chicken cooks, preheat your oven to 425°F. In a bowl, toss the sliced zucchini, chopped red bell pepper, and red onion with the remaining olive oil, a dash of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted to your liking, plate the chicken and top or serve alongside the vegetables. Enjoy warm!