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 vibrant plate of pan-seared chicken with a fresh herb crust, perfectly paired with a medley of roasted vegetables. This dish delivers juicy, flavorful protein and a colorful assortment of veggies lightly caramelized to enhance their natural sweetness.

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NUTRITION

338kcal
Protein
38.1g
Fat
13.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Zucchini (100g)

1 medium Red Bell Pepper (119g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g) for vegetables

1 tsp Olive Oil (4.5g) for searing

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. When hot, add the chicken breast and sear for about 4-5 minutes on each side or until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken cooks, preheat your oven to 425°F (220°C). Chop the zucchini and red bell pepper into uniform pieces. Toss them along with the cherry tomatoes in the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a lined baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and edges are slightly caramelized.

  • 5

    Once the chicken is done, let it rest for a couple minutes before slicing. Serve the sliced chicken breast alongside a generous portion of roasted vegetables.

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 vibrant plate of pan-seared chicken with a fresh herb crust, perfectly paired with a medley of roasted vegetables. This dish delivers juicy, flavorful protein and a colorful assortment of veggies lightly caramelized to enhance their natural sweetness.

NUTRITION

338kcal
Protein
38.1g
Fat
13.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Zucchini (100g)

1 medium Red Bell Pepper (119g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g) for vegetables

1 tsp Olive Oil (4.5g) for searing

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. When hot, add the chicken breast and sear for about 4-5 minutes on each side or until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken cooks, preheat your oven to 425°F (220°C). Chop the zucchini and red bell pepper into uniform pieces. Toss them along with the cherry tomatoes in the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a lined baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and edges are slightly caramelized.

  • 5

    Once the chicken is done, let it rest for a couple minutes before slicing. Serve the sliced chicken breast alongside a generous portion of roasted vegetables.