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 dish featuring tender pan-seared chicken breast with a fragrant herb crust, paired with a medley of roasted vegetables. The crispy yet juicy chicken and caramelized veggies create an ideal balance of savory flavors and textures, perfect for a filling and nutritious meal.

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NUTRITION

511kcal
Protein
59.3g
Fat
21.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with mixed dried herbs, salt, and pepper.

  • 2

    Heat half the olive oil in a large skillet over medium-high heat. Sear the chicken breast for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate to rest.

  • 3

    Preheat the oven to 400°F.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve it 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 vibrant dish featuring tender pan-seared chicken breast with a fragrant herb crust, paired with a medley of roasted vegetables. The crispy yet juicy chicken and caramelized veggies create an ideal balance of savory flavors and textures, perfect for a filling and nutritious meal.

NUTRITION

511kcal
Protein
59.3g
Fat
21.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with mixed dried herbs, salt, and pepper.

  • 2

    Heat half the olive oil in a large skillet over medium-high heat. Sear the chicken breast for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate to rest.

  • 3

    Preheat the oven to 400°F.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and serve it alongside the roasted vegetables.