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 this vibrant dish featuring a juicy, herb-crusted chicken breast seared to perfection and accompanied by a medley of roasted vegetables. The fresh herbs impart an aromatic flavor that perfectly complements the natural sweetness of the zucchini, red bell pepper, and red onion, creating a balanced and delightful meal.

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NUTRITION

348kcal
Protein
46.9g
Fat
10.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

0.5 small Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel.

  • 2

    Season the chicken on both sides with salt, pepper, and the mixed fresh herbs.

  • 3

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

  • 4

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, prepare the vegetables: slice the zucchini, red bell pepper, and red onion.

  • 6

    After searing the chicken, transfer it to a plate; in the same pan, add the vegetables and sauté for 4-5 minutes until they are tender but still crisp.

  • 7

    Serve the sliced chicken breast over a bed of roasted vegetables. Optionally, drizzle any remaining pan juices over the top for extra flavor.

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 this vibrant dish featuring a juicy, herb-crusted chicken breast seared to perfection and accompanied by a medley of roasted vegetables. The fresh herbs impart an aromatic flavor that perfectly complements the natural sweetness of the zucchini, red bell pepper, and red onion, creating a balanced and delightful meal.

NUTRITION

348kcal
Protein
46.9g
Fat
10.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

0.5 small Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel.

  • 2

    Season the chicken on both sides with salt, pepper, and the mixed fresh herbs.

  • 3

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

  • 4

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, prepare the vegetables: slice the zucchini, red bell pepper, and red onion.

  • 6

    After searing the chicken, transfer it to a plate; in the same pan, add the vegetables and sauté for 4-5 minutes until they are tender but still crisp.

  • 7

    Serve the sliced chicken breast over a bed of roasted vegetables. Optionally, drizzle any remaining pan juices over the top for extra flavor.