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 vibrant medley of herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish features juicy, pan-seared chicken coated in a fragrant blend of herbs, served alongside tender broccoli, red bell pepper, and zucchini roasted to perfection with a drizzle of olive oil.

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NUTRITION

366kcal
Protein
49.3g
Fat
10.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 4

    Preheat the oven to 425°F (220°C).

  • 5

    Chop broccoli into florets, slice the red bell pepper and zucchini into strips.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a small drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly charred.

  • 8

    Slice the chicken breast and serve alongside the roasted vegetables.

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 vibrant medley of herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish features juicy, pan-seared chicken coated in a fragrant blend of herbs, served alongside tender broccoli, red bell pepper, and zucchini roasted to perfection with a drizzle of olive oil.

NUTRITION

366kcal
Protein
49.3g
Fat
10.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 4

    Preheat the oven to 425°F (220°C).

  • 5

    Chop broccoli into florets, slice the red bell pepper and zucchini into strips.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a small drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly charred.

  • 8

    Slice the chicken breast and serve alongside the roasted vegetables.