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 a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The succulent chicken is seasoned with fragrant herbs and spices, while the vegetables – zucchini, red bell pepper, and cherry tomatoes – are lightly drizzled with olive oil and roasted to bring out their natural sweetness. This dish is both vibrant and satisfying, ideal for a wholesome meal that supports your nutrition and fitness goals.

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NUTRITION

454kcal
Protein
52.9g
Fat
17.6g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, garlic powder, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 400°F. In a bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, a pinch of salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast for 15-20 minutes until tender and slightly charred.

  • 5

    Slice the chicken breast and serve atop the roasted vegetables or on the side. Enjoy your balanced, protein-packed 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

Savor a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The succulent chicken is seasoned with fragrant herbs and spices, while the vegetables – zucchini, red bell pepper, and cherry tomatoes – are lightly drizzled with olive oil and roasted to bring out their natural sweetness. This dish is both vibrant and satisfying, ideal for a wholesome meal that supports your nutrition and fitness goals.

NUTRITION

454kcal
Protein
52.9g
Fat
17.6g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, garlic powder, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 400°F. In a bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, a pinch of salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast for 15-20 minutes until tender and slightly charred.

  • 5

    Slice the chicken breast and serve atop the roasted vegetables or on the side. Enjoy your balanced, protein-packed meal!