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 succulent pan-seared chicken breast encrusted in aromatic herbs, paired with a colorful medley of roasted vegetables including fresh broccoli, red bell pepper, and zucchini. Each bite delivers a delightful crunch, the natural sweetness of roasted vegetables, and the warm, savory essence of herbs, making it a balanced, nutrient-packed meal perfect for any time of day.

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NUTRITION

317kcal
Protein
39.6g
Fat
11.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Olive Oil

1 tsp Herb Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 3

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

  • 4

    Sear the chicken breast for 2-3 minutes per side until golden brown.

  • 5

    Transfer the chicken to a baking sheet.

  • 6

    In a bowl, toss the chopped broccoli, sliced red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Roast in the oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Plate the chicken alongside the roasted vegetables and 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 succulent pan-seared chicken breast encrusted in aromatic herbs, paired with a colorful medley of roasted vegetables including fresh broccoli, red bell pepper, and zucchini. Each bite delivers a delightful crunch, the natural sweetness of roasted vegetables, and the warm, savory essence of herbs, making it a balanced, nutrient-packed meal perfect for any time of day.

NUTRITION

317kcal
Protein
39.6g
Fat
11.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Olive Oil

1 tsp Herb Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 3

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

  • 4

    Sear the chicken breast for 2-3 minutes per side until golden brown.

  • 5

    Transfer the chicken to a baking sheet.

  • 6

    In a bowl, toss the chopped broccoli, sliced red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Roast in the oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Plate the chicken alongside the roasted vegetables and serve immediately.