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 savory ensemble of pan seared chicken breast encrusted with a medley of aromatic herbs paired with a colorful mix of roasted vegetables. This dish delivers a delightful crunch, juiciness and a burst of fresh flavors that will leave you feeling satisfied and energized.

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NUTRITION

280kcal
Protein
37.8g
Fat
11.4g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1/2 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme, and Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and chopped fresh herbs to create a light herb crust.

  • 2

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

  • 3

    Once the oil shimmers, add the chicken breast and sear for about 3-4 minutes on each side until a golden-brown crust forms.

  • 4

    While the chicken is searing, preheat your oven to 400°F. Toss the zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil in a bowl.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    After searing, reduce the heat to medium-low, cover the skillet, and let the chicken cook through for an additional 4-6 minutes.

  • 7

    Plate the herb-crusted 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

Enjoy a savory ensemble of pan seared chicken breast encrusted with a medley of aromatic herbs paired with a colorful mix of roasted vegetables. This dish delivers a delightful crunch, juiciness and a burst of fresh flavors that will leave you feeling satisfied and energized.

NUTRITION

280kcal
Protein
37.8g
Fat
11.4g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1/2 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme, and Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and chopped fresh herbs to create a light herb crust.

  • 2

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

  • 3

    Once the oil shimmers, add the chicken breast and sear for about 3-4 minutes on each side until a golden-brown crust forms.

  • 4

    While the chicken is searing, preheat your oven to 400°F. Toss the zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil in a bowl.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    After searing, reduce the heat to medium-low, cover the skillet, and let the chicken cook through for an additional 4-6 minutes.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.