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 plate of perfectly pan seared, herb-crusted chicken paired with a medley of roasted vegetables. This dish offers a succulent protein punch complemented by the natural sweetness of red bell pepper, the crunch of broccoli, and the tender bite of zucchini, all enhanced with aromatic herbs and a drizzle of olive oil.

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NUTRITION

338kcal
Protein
36.8g
Fat
13.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil for searing

1.5 tsp Olive Oil for roasting

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 half medium Zucchini

1 tsp Dried Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, garlic powder, and dried mixed herbs to form a crust.

  • 2

    Heat 1 teaspoon of olive oil in a 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.

  • 4

    Chop the broccoli, red bell pepper, and zucchini. Toss the vegetables in 1.5 teaspoons olive oil, salt, pepper, and a sprinkle of dried mixed herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred with a crispy edge.

  • 6

    Plate the chicken with the roasted vegetables on the side. Serve immediately and enjoy a 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 plate of perfectly pan seared, herb-crusted chicken paired with a medley of roasted vegetables. This dish offers a succulent protein punch complemented by the natural sweetness of red bell pepper, the crunch of broccoli, and the tender bite of zucchini, all enhanced with aromatic herbs and a drizzle of olive oil.

NUTRITION

338kcal
Protein
36.8g
Fat
13.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil for searing

1.5 tsp Olive Oil for roasting

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 half medium Zucchini

1 tsp Dried Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, garlic powder, and dried mixed herbs to form a crust.

  • 2

    Heat 1 teaspoon of olive oil in a 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.

  • 4

    Chop the broccoli, red bell pepper, and zucchini. Toss the vegetables in 1.5 teaspoons olive oil, salt, pepper, and a sprinkle of dried mixed herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred with a crispy edge.

  • 6

    Plate the chicken with the roasted vegetables on the side. Serve immediately and enjoy a nutrient-packed meal.