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 savory twist on a classic with tender chicken breast encrusted in aromatic herbs, perfectly pan seared to lock in juices, and served alongside a vibrant medley of roasted bell peppers, zucchini, and red onions. This dish offers a harmonious blend of textures and flavors, making it a wholesome choice for any meal.

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NUTRITION

313kcal
Protein
39g
Fat
9.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~120g)

1 medium Zucchini (~196g)

1/2 medium Red Onion (~50g)

1 tsp Olive Oil (~5g)

1 tbsp Fresh 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 chopped fresh herbs, pressing gently to adhere.

  • 2

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

  • 3

    Place the seasoned chicken breast in the hot skillet and cook for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 4

    Preheat your oven to 425°F. Meanwhile, chop the red bell pepper, zucchini, and red onion into evenly sized pieces.

  • 5

    Lightly toss the chopped vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve alongside the roasted vegetables for a satisfying, 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

Enjoy a savory twist on a classic with tender chicken breast encrusted in aromatic herbs, perfectly pan seared to lock in juices, and served alongside a vibrant medley of roasted bell peppers, zucchini, and red onions. This dish offers a harmonious blend of textures and flavors, making it a wholesome choice for any meal.

NUTRITION

313kcal
Protein
39g
Fat
9.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~120g)

1 medium Zucchini (~196g)

1/2 medium Red Onion (~50g)

1 tsp Olive Oil (~5g)

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs, pressing gently to adhere.

  • 2

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

  • 3

    Place the seasoned chicken breast in the hot skillet and cook for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 4

    Preheat your oven to 425°F. Meanwhile, chop the red bell pepper, zucchini, and red onion into evenly sized pieces.

  • 5

    Lightly toss the chopped vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve alongside the roasted vegetables for a satisfying, balanced meal.