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 juicy, herb-crusted chicken paired with a medley of roasted vegetables for a balanced and satisfying meal. The combination of fresh herbs and the natural sweetness of roasted bell pepper, zucchini, and red onion creates a delightful dish that's both nutritious and flavorful.

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NUTRITION

330kcal
Protein
33.2g
Fat
16.7g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2.5 tsp Olive Oil

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat 1.5 tsp of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken breast for approximately 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the chopped zucchini, red bell pepper, and red onion in the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast for 12-15 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Once cooked, drizzle the lemon juice over the roasted vegetables for brightness.

  • 7

    Slice the chicken breast and plate it alongside the roasted vegetables. 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 juicy, herb-crusted chicken paired with a medley of roasted vegetables for a balanced and satisfying meal. The combination of fresh herbs and the natural sweetness of roasted bell pepper, zucchini, and red onion creates a delightful dish that's both nutritious and flavorful.

NUTRITION

330kcal
Protein
33.2g
Fat
16.7g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2.5 tsp Olive Oil

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat 1.5 tsp of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken breast for approximately 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the chopped zucchini, red bell pepper, and red onion in the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast for 12-15 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Once cooked, drizzle the lemon juice over the roasted vegetables for brightness.

  • 7

    Slice the chicken breast and plate it alongside the roasted vegetables. Serve immediately.