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

A deliciously simple dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is perfectly pan-seared to lock in juices while the vegetables are lightly roasted to enhance their natural sweetness, creating a balanced and aromatic meal ideal for any time of day.

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NUTRITION

400kcal
Protein
56g
Fat
11.6g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup sliced Carrots

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 400°F. While the chicken is resting, toss the sliced zucchini, red bell pepper, and carrots with a pinch of herbs, salt, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken if desired and serve alongside the roasted vegetables for a healthy, balanced 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

A deliciously simple dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is perfectly pan-seared to lock in juices while the vegetables are lightly roasted to enhance their natural sweetness, creating a balanced and aromatic meal ideal for any time of day.

NUTRITION

400kcal
Protein
56g
Fat
11.6g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup sliced Carrots

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 400°F. While the chicken is resting, toss the sliced zucchini, red bell pepper, and carrots with a pinch of herbs, salt, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken if desired and serve alongside the roasted vegetables for a healthy, balanced meal.