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 a beautifully seared chicken breast encrusted with aromatic herbs, complemented by a colorful medley of roasted vegetables. This dish offers a delightful harmony of tender protein and crisp, lightly caramelized veggies to fuel your day without compromising flavor.

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NUTRITION

341kcal
Protein
45.5g
Fat
10.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp Herb Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet, searing each side for about 4-5 minutes until a golden crust forms and the interior reaches your desired doneness.

  • 4

    While the chicken cooks, preheat your oven to 425°F and prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Spread the vegetables on a baking sheet, drizzle with a little extra olive oil if desired, and season with salt and pepper. Roast in the oven for 15 minutes, stirring halfway, until tender and slightly caramelized.

  • 6

    Plate the herb-crusted chicken breast alongside a serving of roasted vegetables and enjoy your 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

Savor a beautifully seared chicken breast encrusted with aromatic herbs, complemented by a colorful medley of roasted vegetables. This dish offers a delightful harmony of tender protein and crisp, lightly caramelized veggies to fuel your day without compromising flavor.

NUTRITION

341kcal
Protein
45.5g
Fat
10.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp Herb Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet, searing each side for about 4-5 minutes until a golden crust forms and the interior reaches your desired doneness.

  • 4

    While the chicken cooks, preheat your oven to 425°F and prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Spread the vegetables on a baking sheet, drizzle with a little extra olive oil if desired, and season with salt and pepper. Roast in the oven for 15 minutes, stirring halfway, until tender and slightly caramelized.

  • 6

    Plate the herb-crusted chicken breast alongside a serving of roasted vegetables and enjoy your balanced, flavorful meal.