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 tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a satisfying combination of juicy, well-seasoned chicken and caramelized veggies, perfect for a wholesome meal any time of the day.

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NUTRITION

327kcal
Protein
43.2g
Fat
9.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

Fresh Herbs & Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, minced garlic, and finely chopped fresh herbs like thyme and rosemary.

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is cooking, chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces.

  • 5

    Once the chicken is seared, remove from the pan and let it rest. In the same pan, add the chopped vegetables, seasoning lightly with salt and pepper, and sauté until they are tender and slightly caramelized, about 5-7 minutes.

  • 6

    Slice the chicken breast and serve it over a bed of the roasted vegetables, drizzling any remaining pan juices on top.

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 tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a satisfying combination of juicy, well-seasoned chicken and caramelized veggies, perfect for a wholesome meal any time of the day.

NUTRITION

327kcal
Protein
43.2g
Fat
9.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

Fresh Herbs & Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, minced garlic, and finely chopped fresh herbs like thyme and rosemary.

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is cooking, chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces.

  • 5

    Once the chicken is seared, remove from the pan and let it rest. In the same pan, add the chopped vegetables, seasoning lightly with salt and pepper, and sauté until they are tender and slightly caramelized, about 5-7 minutes.

  • 6

    Slice the chicken breast and serve it over a bed of the roasted vegetables, drizzling any remaining pan juices on top.