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 succulent pan-seared chicken breast with a flavorful herb crust paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish offers a vibrant mix of textures and a fresh, aromatic finish, making for a satisfying and healthful meal.

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NUTRITION

326kcal
Protein
41.2g
Fat
13.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Dried Thyme & Rosemary

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the dried herbs. Drizzle with 1 tsp olive oil to help the herb crust adhere.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    In a separate bowl, toss the sliced red bell pepper, zucchini, and red onion with 1 tsp olive oil, a pinch of salt, and pepper.

  • 4

    Preheat your oven to 425°F. Spread the vegetables on a baking sheet in a single layer and roast for about 12-15 minutes until tender and slightly charred at the edges.

  • 5

    Once both the chicken and vegetables are cooked, drizzle the chicken lightly with lemon juice, then serve the sliced herb-crusted chicken alongside the 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 succulent pan-seared chicken breast with a flavorful herb crust paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish offers a vibrant mix of textures and a fresh, aromatic finish, making for a satisfying and healthful meal.

NUTRITION

326kcal
Protein
41.2g
Fat
13.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Dried Thyme & Rosemary

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the dried herbs. Drizzle with 1 tsp olive oil to help the herb crust adhere.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    In a separate bowl, toss the sliced red bell pepper, zucchini, and red onion with 1 tsp olive oil, a pinch of salt, and pepper.

  • 4

    Preheat your oven to 425°F. Spread the vegetables on a baking sheet in a single layer and roast for about 12-15 minutes until tender and slightly charred at the edges.

  • 5

    Once both the chicken and vegetables are cooked, drizzle the chicken lightly with lemon juice, then serve the sliced herb-crusted chicken alongside the roasted vegetables.