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 beautifully balanced dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables and fluffy quinoa. The chicken is seared to perfection with a crunchy herb coating, while the vegetables bring a touch of natural sweetness and vibrant color, making every bite a wholesome delight.

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NUTRITION

503kcal
Protein
42.9g
Fat
11.8g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup dry Quinoa

1 small Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to package directions until fluffy.

  • 2

    Preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the chicken breast dry. In a small dish, combine the mixed fresh herbs, minced garlic, a pinch of salt, and a dash of black pepper.

  • 5

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 6

    Heat a skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until the crust is golden and the chicken is cooked through.

  • 7

    Once all components are ready, plate the quinoa as a base, top with roasted vegetables, and place the herb-crusted chicken on top. Drizzle with lemon juice for added brightness.

  • 8

    Serve immediately and enjoy this balanced, nutrient-rich 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

Savor a beautifully balanced dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables and fluffy quinoa. The chicken is seared to perfection with a crunchy herb coating, while the vegetables bring a touch of natural sweetness and vibrant color, making every bite a wholesome delight.

NUTRITION

503kcal
Protein
42.9g
Fat
11.8g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup dry Quinoa

1 small Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to package directions until fluffy.

  • 2

    Preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the chicken breast dry. In a small dish, combine the mixed fresh herbs, minced garlic, a pinch of salt, and a dash of black pepper.

  • 5

    Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 6

    Heat a skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until the crust is golden and the chicken is cooked through.

  • 7

    Once all components are ready, plate the quinoa as a base, top with roasted vegetables, and place the herb-crusted chicken on top. Drizzle with lemon juice for added brightness.

  • 8

    Serve immediately and enjoy this balanced, nutrient-rich meal.