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 the aroma of fresh herbs as tender, pan-seared chicken breast meets a colorful medley of roasted vegetables. This dish balances lean protein with a vibrant, nutrient-packed vegetable mix, finished with a drizzle of olive oil to enhance natural flavors.

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NUTRITION

327kcal
Protein
38.9g
Fat
13.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through. Remove from skillet and let rest.

  • 4

    Preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, and zucchini with the remaining 1 tsp of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any pan juices over the top.

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 the aroma of fresh herbs as tender, pan-seared chicken breast meets a colorful medley of roasted vegetables. This dish balances lean protein with a vibrant, nutrient-packed vegetable mix, finished with a drizzle of olive oil to enhance natural flavors.

NUTRITION

327kcal
Protein
38.9g
Fat
13.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through. Remove from skillet and let rest.

  • 4

    Preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, and zucchini with the remaining 1 tsp of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any pan juices over the top.