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

Enjoy a vibrant, colorful plate featuring perfectly pan-seared herb-crusted chicken paired with a medley of roasted vegetables. The dish offers a delightful crunch from the bell peppers and zucchini, balanced by the natural sweetness of cherry tomatoes and the subtle zing of red onion, all lightly tossed in olive oil and fresh herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
44.3g
Fat
19.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup Cherry Tomatoes (~149g)

1/2 medium Red Onion (~55g)

1 tbsp Olive Oil (~14g)

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once shimmering, sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.

  • 3

    Preheat your oven to 425°F.

  • 4

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. In a bowl, toss them with the remaining olive oil, salt, pepper, and a pinch more of the mixed herbs.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your balanced, nutrient-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

Enjoy a vibrant, colorful plate featuring perfectly pan-seared herb-crusted chicken paired with a medley of roasted vegetables. The dish offers a delightful crunch from the bell peppers and zucchini, balanced by the natural sweetness of cherry tomatoes and the subtle zing of red onion, all lightly tossed in olive oil and fresh herbs.

NUTRITION

428kcal
Protein
44.3g
Fat
19.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup Cherry Tomatoes (~149g)

1/2 medium Red Onion (~55g)

1 tbsp Olive Oil (~14g)

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once shimmering, sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.

  • 3

    Preheat your oven to 425°F.

  • 4

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. In a bowl, toss them with the remaining olive oil, salt, pepper, and a pinch more of the mixed herbs.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your balanced, nutrient-packed meal!