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 juicy pan-seared chicken breast enhanced with fresh herbs, paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish combines a crispy herb crust with tender meat and vibrant, lightly caramelized vegetables for a balanced, satisfying meal.

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NUTRITION

399kcal
Protein
56g
Fat
7.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast on all sides with salt, black pepper, and mixed herbs.

  • 2

    Preheat a skillet over medium-high heat. Add a splash of olive oil.

  • 3

    Place the chicken in the skillet and sear each side for about 4-5 minutes until a golden crust forms. Adjust the cooking time as needed to ensure the chicken is thoroughly cooked inside.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Once the chicken is cooked through and the vegetables are roasted, serve the chicken sliced over a bed of the vibrant 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

Savor the juicy pan-seared chicken breast enhanced with fresh herbs, paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish combines a crispy herb crust with tender meat and vibrant, lightly caramelized vegetables for a balanced, satisfying meal.

NUTRITION

399kcal
Protein
56g
Fat
7.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast on all sides with salt, black pepper, and mixed herbs.

  • 2

    Preheat a skillet over medium-high heat. Add a splash of olive oil.

  • 3

    Place the chicken in the skillet and sear each side for about 4-5 minutes until a golden crust forms. Adjust the cooking time as needed to ensure the chicken is thoroughly cooked inside.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Once the chicken is cooked through and the vegetables are roasted, serve the chicken sliced over a bed of the vibrant vegetables.