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 chicken breast with a flavorful herb crust, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. This dish offers a harmonious blend of savory, fresh, and subtly sweet flavors, providing a balanced, satisfying meal for any time of day.

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NUTRITION

338kcal
Protein
40.6g
Fat
14g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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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 a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Sear the chicken breast for about 4-5 minutes on each side until it develops a golden, herb-crusted exterior and reaches an internal temperature of 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and a sprinkle of your favorite herbs.

  • 5

    Spread the vegetables on a lined baking sheet and roast in the preheated oven for 15-18 minutes until tender and slightly caramelized.

  • 6

    Slice the seared chicken breast and serve alongside the roasted vegetables for a balanced and flavorful 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 chicken breast with a flavorful herb crust, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. This dish offers a harmonious blend of savory, fresh, and subtly sweet flavors, providing a balanced, satisfying meal for any time of day.

NUTRITION

338kcal
Protein
40.6g
Fat
14g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Sear the chicken breast for about 4-5 minutes on each side until it develops a golden, herb-crusted exterior and reaches an internal temperature of 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and a sprinkle of your favorite herbs.

  • 5

    Spread the vegetables on a lined baking sheet and roast in the preheated oven for 15-18 minutes until tender and slightly caramelized.

  • 6

    Slice the seared chicken breast and serve alongside the roasted vegetables for a balanced and flavorful meal.