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 and nourishing dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables drizzled with olive oil. This meal is a harmonious balance of lean protein and colorful veggies, perfect for fueling your day with clean, wholesome ingredients.

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NUTRITION

362kcal
Protein
34.1g
Fat
18.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup sliced Carrots

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs (rosemary, thyme, parsley)

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. Rub the chicken with chopped fresh herbs and a drizzle of lemon juice.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat the oven to 425°F. In a bowl, toss the sliced zucchini, red bell pepper, red onion, and carrots with the remaining olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables. Squeeze additional lemon juice over the top, if desired, and serve while hot.

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 and nourishing dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables drizzled with olive oil. This meal is a harmonious balance of lean protein and colorful veggies, perfect for fueling your day with clean, wholesome ingredients.

NUTRITION

362kcal
Protein
34.1g
Fat
18.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup sliced Carrots

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs (rosemary, thyme, parsley)

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. Rub the chicken with chopped fresh herbs and a drizzle of lemon juice.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat the oven to 425°F. In a bowl, toss the sliced zucchini, red bell pepper, red onion, and carrots with the remaining olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables. Squeeze additional lemon juice over the top, if desired, and serve while hot.