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

Savor the delightful union of perfectly pan-seared, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and fresh produce, enhanced by a touch of olive oil and aromatic herbs, ensuring a nourishing and vibrant meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
37.5g
Fat
18.4g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Once hot, place the chicken breast in the pan and sear for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Prepare the vegetables by cutting the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes, stirring halfway, until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared 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

Savor the delightful union of perfectly pan-seared, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and fresh produce, enhanced by a touch of olive oil and aromatic herbs, ensuring a nourishing and vibrant meal.

NUTRITION

349kcal
Protein
37.5g
Fat
18.4g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Once hot, place the chicken breast in the pan and sear for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Prepare the vegetables by cutting the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes, stirring halfway, until they are tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables, and serve immediately.