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 the delightful flavors of a crisp, herb-crusted chicken breast paired perfectly with a medley of roasted vegetables. This dish balances tender, pan-seared chicken with vibrant bell peppers, zucchini, and red onions, all brought together with fragrant herbs for a meal that is both nutritious and satisfying.

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NUTRITION

312kcal
Protein
43.2g
Fat
10.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1/2 cup Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

Mixed Dried Herbs, Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, and a pinch of mixed dried herbs.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken is cooking, combine the diced bell pepper, sliced zucchini, and chopped red onion in a bowl. Drizzle with the remaining 1 teaspoon of olive oil and season with salt, pepper, and a little extra dried herbs.

  • 4

    Spread the vegetables on a baking sheet and roast them in a preheated oven at 400°F (205°C) for about 12-15 minutes, or until they are tender and slightly caramelized. Alternatively, you can sauté them in a pan over medium heat until they are softened.

  • 5

    Once the chicken is cooked and the vegetables are roasted, plate the chicken and top with the roasted vegetables. Optionally, finish with a squeeze of fresh lemon juice to brighten the flavors.

  • 6

    Serve immediately and enjoy your balanced, herb-packed 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 the delightful flavors of a crisp, herb-crusted chicken breast paired perfectly with a medley of roasted vegetables. This dish balances tender, pan-seared chicken with vibrant bell peppers, zucchini, and red onions, all brought together with fragrant herbs for a meal that is both nutritious and satisfying.

NUTRITION

312kcal
Protein
43.2g
Fat
10.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1/2 cup Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

Mixed Dried Herbs, Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, and a pinch of mixed dried herbs.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken is cooking, combine the diced bell pepper, sliced zucchini, and chopped red onion in a bowl. Drizzle with the remaining 1 teaspoon of olive oil and season with salt, pepper, and a little extra dried herbs.

  • 4

    Spread the vegetables on a baking sheet and roast them in a preheated oven at 400°F (205°C) for about 12-15 minutes, or until they are tender and slightly caramelized. Alternatively, you can sauté them in a pan over medium heat until they are softened.

  • 5

    Once the chicken is cooked and the vegetables are roasted, plate the chicken and top with the roasted vegetables. Optionally, finish with a squeeze of fresh lemon juice to brighten the flavors.

  • 6

    Serve immediately and enjoy your balanced, herb-packed meal.