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 tender pan-seared chicken breast crusted with a fragrant blend of fresh herbs and zesty lemon, paired with a medley of vibrant roasted vegetables for a wholesome, satisfying meal.

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NUTRITION

330kcal
Protein
39.2g
Fat
13.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil for searing

1 tsp Olive Oil for vegetables

1 cup Broccoli (chopped)

1/2 cup Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 clove Garlic (minced)

1 tbsp Fresh Mixed Herbs

Zest from 1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    Pat the chicken breast dry and rub it lightly with 1 teaspoon of olive oil. Season with salt and pepper.

  • 3

    Mix the fresh herbs and lemon zest, then press the mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat a skillet over medium-high heat and add the remaining teaspoon of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden.

  • 5

    Meanwhile, toss the broccoli, bell pepper, red onion, and minced garlic with a pinch of salt, pepper, and a light drizzle if needed.

  • 6

    Spread the vegetables on the prepared baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly browned.

  • 7

    Lower the heat and continue cooking the chicken in the skillet for another 4-5 minutes until it reaches an internal temperature of 165°F.

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.

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 tender pan-seared chicken breast crusted with a fragrant blend of fresh herbs and zesty lemon, paired with a medley of vibrant roasted vegetables for a wholesome, satisfying meal.

NUTRITION

330kcal
Protein
39.2g
Fat
13.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil for searing

1 tsp Olive Oil for vegetables

1 cup Broccoli (chopped)

1/2 cup Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 clove Garlic (minced)

1 tbsp Fresh Mixed Herbs

Zest from 1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    Pat the chicken breast dry and rub it lightly with 1 teaspoon of olive oil. Season with salt and pepper.

  • 3

    Mix the fresh herbs and lemon zest, then press the mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat a skillet over medium-high heat and add the remaining teaspoon of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden.

  • 5

    Meanwhile, toss the broccoli, bell pepper, red onion, and minced garlic with a pinch of salt, pepper, and a light drizzle if needed.

  • 6

    Spread the vegetables on the prepared baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly browned.

  • 7

    Lower the heat and continue cooking the chicken in the skillet for another 4-5 minutes until it reaches an internal temperature of 165°F.

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.