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 delightful blend of herb-crusted chicken and a medley of roasted vegetables. The chicken is seared to perfection with a crisp herb coating, while a colorful mix of zucchini, red bell pepper, and red onion, all tossed in olive oil, roasted to bring out their natural sweetness. This dish is a celebration of simple, clean flavors with a gorgeous balance of protein and wholesome goodness.

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NUTRITION

359kcal
Protein
37.2g
Fat
18.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and the chopped mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped zucchini, red bell pepper, and red onion in olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Plate the seared chicken breast alongside a generous serving of roasted vegetables. 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 a delightful blend of herb-crusted chicken and a medley of roasted vegetables. The chicken is seared to perfection with a crisp herb coating, while a colorful mix of zucchini, red bell pepper, and red onion, all tossed in olive oil, roasted to bring out their natural sweetness. This dish is a celebration of simple, clean flavors with a gorgeous balance of protein and wholesome goodness.

NUTRITION

359kcal
Protein
37.2g
Fat
18.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and the chopped mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped zucchini, red bell pepper, and red onion in olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Plate the seared chicken breast alongside a generous serving of roasted vegetables. Serve immediately.