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 featuring a perfectly pan-seared chicken breast coated in aromatic herbs paired with a medley of roasted vegetables including zucchini, red bell pepper, and red onion. This dish combines succulent protein with crisp, flavorful veggies, elevated with a drizzle of olive oil and herb accents.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
38.3g
Fat
18.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 Garlic Clove

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed dried herbs. Mince the garlic and gently press it onto the chicken for added flavor.

  • 3

    Heat a non-stick skillet over medium-high heat with half the olive oil. Once hot, add the chicken breast and sear each side for about 3-4 minutes until a golden crust forms.

  • 4

    While the chicken sears, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. In a bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15 minutes, or until tender and slightly charred on the edges.

  • 6

    Return the seared chicken to the skillet (if needed) and finish cooking it in the oven for an additional 8-10 minutes or until the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.

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 featuring a perfectly pan-seared chicken breast coated in aromatic herbs paired with a medley of roasted vegetables including zucchini, red bell pepper, and red onion. This dish combines succulent protein with crisp, flavorful veggies, elevated with a drizzle of olive oil and herb accents.

NUTRITION

392kcal
Protein
38.3g
Fat
18.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed dried herbs. Mince the garlic and gently press it onto the chicken for added flavor.

  • 3

    Heat a non-stick skillet over medium-high heat with half the olive oil. Once hot, add the chicken breast and sear each side for about 3-4 minutes until a golden crust forms.

  • 4

    While the chicken sears, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. In a bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15 minutes, or until tender and slightly charred on the edges.

  • 6

    Return the seared chicken to the skillet (if needed) and finish cooking it in the oven for an additional 8-10 minutes or until the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.