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 and delicious plate featuring a perfectly pan-seared chicken breast encrusted with fragrant herbs paired with a colorful medley of roasted vegetables and a serving of fluffy quinoa. This balanced dish provides satisfying protein and a delightful burst of fresh flavors with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
40.1g
Fat
11g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (93g)

Herbs & Spices to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 2

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

  • 3

    Sear the chicken breast for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

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

  • 7

    Prepare the cooked quinoa if not pre-made, warming it gently if desired.

  • 8

    Plate the chicken breast with a serving of roasted vegetables and a side of quinoa. Enjoy your nutritious, 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

Enjoy a vibrant and delicious plate featuring a perfectly pan-seared chicken breast encrusted with fragrant herbs paired with a colorful medley of roasted vegetables and a serving of fluffy quinoa. This balanced dish provides satisfying protein and a delightful burst of fresh flavors with every bite.

NUTRITION

391kcal
Protein
40.1g
Fat
11g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (93g)

Herbs & Spices to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 2

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

  • 3

    Sear the chicken breast for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

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

  • 7

    Prepare the cooked quinoa if not pre-made, warming it gently if desired.

  • 8

    Plate the chicken breast with a serving of roasted vegetables and a side of quinoa. Enjoy your nutritious, balanced meal!