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 balanced dish featuring a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The dish is bursting with fresh flavors from a mix of red bell pepper, zucchini, and red onion, all brought together with a drizzle of olive oil and a sprinkle of aromatic fresh herbs.

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NUTRITION

319kcal
Protein
45.9g
Fat
9.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides generously with salt, pepper, and a light sprinkle of the fresh mixed herbs.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the skillet.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a golden brown crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, combine the diced red bell pepper, sliced zucchini, and diced red onion in a bowl. Toss them with a pinch of salt, pepper, and any remaining herbs.

  • 5

    If your skillet is oven-safe, transfer it with the chicken and vegetables into a preheated oven at 400°F for 5-7 minutes to allow the vegetables to roast slightly. Alternatively, roast the vegetables separately in a small baking dish.

  • 6

    Once done, plate the chicken alongside the roasted vegetables. Garnish with a final sprinkle of fresh herbs 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 and balanced dish featuring a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The dish is bursting with fresh flavors from a mix of red bell pepper, zucchini, and red onion, all brought together with a drizzle of olive oil and a sprinkle of aromatic fresh herbs.

NUTRITION

319kcal
Protein
45.9g
Fat
9.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides generously with salt, pepper, and a light sprinkle of the fresh mixed herbs.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the skillet.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a golden brown crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, combine the diced red bell pepper, sliced zucchini, and diced red onion in a bowl. Toss them with a pinch of salt, pepper, and any remaining herbs.

  • 5

    If your skillet is oven-safe, transfer it with the chicken and vegetables into a preheated oven at 400°F for 5-7 minutes to allow the vegetables to roast slightly. Alternatively, roast the vegetables separately in a small baking dish.

  • 6

    Once done, plate the chicken alongside the roasted vegetables. Garnish with a final sprinkle of fresh herbs and serve immediately.