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 balanced plate featuring a herb-crusted chicken breast that’s pan-seared to lock in flavor and juiciness, paired with a vibrant mix of roasted broccoli, zucchini, and red bell pepper. The aromatic herbs elevate the dish while a drizzle of olive oil enhances the natural sweetness of the vegetables, creating a wholesome meal that’s as visually appealing as it is nutritious.

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NUTRITION

342kcal
Protein
35.6g
Fat
10.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Broccoli

100g Zucchini

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs to create a light herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Meanwhile, preheat the oven to 400°F (200°C).

  • 5

    Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss them in a small bowl with a drizzle of olive oil, salt, and pepper.

  • 6

    Place the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your light, nutritious 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 balanced plate featuring a herb-crusted chicken breast that’s pan-seared to lock in flavor and juiciness, paired with a vibrant mix of roasted broccoli, zucchini, and red bell pepper. The aromatic herbs elevate the dish while a drizzle of olive oil enhances the natural sweetness of the vegetables, creating a wholesome meal that’s as visually appealing as it is nutritious.

NUTRITION

342kcal
Protein
35.6g
Fat
10.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Broccoli

100g Zucchini

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs to create a light herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Meanwhile, preheat the oven to 400°F (200°C).

  • 5

    Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss them in a small bowl with a drizzle of olive oil, salt, and pepper.

  • 6

    Place the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your light, nutritious meal!