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 bold flavors of herb-crusted chicken perfectly seared to a golden brown, served alongside a colorful medley of roasted vegetables and a side of fluffy quinoa. This well-balanced meal brings together lean protein, vibrant veggies, and a touch of aromatic herbs for a delicious dinner experience.

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NUTRITION

404kcal
Protein
40.4g
Fat
9.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs. Rub in minced garlic for extra flavor.

  • 2

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

  • 3

    Place the seasoned chicken in the skillet and sear for about 4-5 minutes per side until a nice crust forms and the chicken reaches an internal temperature of 165°F. Remove the chicken and let it rest.

  • 4

    Meanwhile, preheat your oven to 400°F and arrange the sliced zucchini, red bell pepper, and carrot on a baking sheet. Drizzle with a light spray of olive oil and season with salt, pepper, and additional herbs if desired.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Slice the rested chicken breast and serve it alongside the roasted vegetables and quinoa for a balanced 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 the bold flavors of herb-crusted chicken perfectly seared to a golden brown, served alongside a colorful medley of roasted vegetables and a side of fluffy quinoa. This well-balanced meal brings together lean protein, vibrant veggies, and a touch of aromatic herbs for a delicious dinner experience.

NUTRITION

404kcal
Protein
40.4g
Fat
9.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs. Rub in minced garlic for extra flavor.

  • 2

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

  • 3

    Place the seasoned chicken in the skillet and sear for about 4-5 minutes per side until a nice crust forms and the chicken reaches an internal temperature of 165°F. Remove the chicken and let it rest.

  • 4

    Meanwhile, preheat your oven to 400°F and arrange the sliced zucchini, red bell pepper, and carrot on a baking sheet. Drizzle with a light spray of olive oil and season with salt, pepper, and additional herbs if desired.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Slice the rested chicken breast and serve it alongside the roasted vegetables and quinoa for a balanced meal.