Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (170g); 100g Zucchini; 100g Red Bell Pepper; 50g Red Onion; 0.5 tbsp Olive Oil; 1 tsp Dried Herbs (Parsley, Thyme, Rosemary); Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring succulent pan-seared chicken breast adorned in a fragrant herb crust, served alongside a medley of perfectly roasted vegetables. The tender chicken and crisp, flavorful vegetables make each bite a delightful balance of savory, herby, and naturally sweet tastes.

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NUTRITION

Protein

37.9g

Fat

11.8g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

100g Red Bell Pepper

50g Red Onion

0.5 tbsp Olive Oil

1 tsp Dried Herbs (Parsley, Thyme, Rosemary)

Salt and Black Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, and dried herbs.
2
Heat a non-stick skillet over medium-high heat and add olive oil.
3
Place the chicken breast in the skillet and cook for about 5-6 minutes per side until golden with an internal temperature of 165°F.
4
Meanwhile, preheat your oven to 425°F for the vegetables.
5
Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and pepper.
6
Spread the vegetables on a baking sheet and roast for about 15-20 minutes, or until tender and slightly charred.
7
Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.