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 dish featuring a herb-crusted chicken breast pan-seared to golden perfection and complemented by a medley of roasted bell pepper, zucchini, and red onion. This plate delivers a refreshing, savory taste with a slight crisp from the vegetables, elevated by aromatic herbs and a drizzle of olive oil.

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NUTRITION

353kcal
Protein
33.9g
Fat
18g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1/4 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes until they are tender and slightly caramelized.

  • 6

    Plate the cooked chicken alongside the roasted vegetables for a balanced, 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

Enjoy a vibrant dish featuring a herb-crusted chicken breast pan-seared to golden perfection and complemented by a medley of roasted bell pepper, zucchini, and red onion. This plate delivers a refreshing, savory taste with a slight crisp from the vegetables, elevated by aromatic herbs and a drizzle of olive oil.

NUTRITION

353kcal
Protein
33.9g
Fat
18g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1/4 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes until they are tender and slightly caramelized.

  • 6

    Plate the cooked chicken alongside the roasted vegetables for a balanced, flavorful meal.