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, nutrient-rich dinner featuring a succulent 6 oz chicken breast encrusted with aromatic herbs, perfectly pan-seared to achieve a crispy exterior while maintaining juicy tenderness. Paired with a medley of roasted zucchini, red bell pepper, and onion, lightly tossed in olive oil and seasoned with fresh herbs, this dish strikes a delightful balance of savory flavors and wholesome ingredients, making it an ideal choice for clean eating.

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NUTRITION

284kcal
Protein
37.5g
Fat
9.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Zucchini

75g Red Bell Pepper

50g Onion

2 tsp Olive Oil

Herbs and Spices

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with a blend of thyme, rosemary, salt, and pepper.

  • 2

    Preheat a skillet over medium-high heat. Add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the zucchini, red bell pepper, and onion into bite-sized pieces. Toss them in the remaining teaspoon of olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Serve the herb-crusted chicken breast alongside the roasted vegetables for a balanced, clean eating dinner.

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, nutrient-rich dinner featuring a succulent 6 oz chicken breast encrusted with aromatic herbs, perfectly pan-seared to achieve a crispy exterior while maintaining juicy tenderness. Paired with a medley of roasted zucchini, red bell pepper, and onion, lightly tossed in olive oil and seasoned with fresh herbs, this dish strikes a delightful balance of savory flavors and wholesome ingredients, making it an ideal choice for clean eating.

NUTRITION

284kcal
Protein
37.5g
Fat
9.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Zucchini

75g Red Bell Pepper

50g Onion

2 tsp Olive Oil

Herbs and Spices

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with a blend of thyme, rosemary, salt, and pepper.

  • 2

    Preheat a skillet over medium-high heat. Add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the zucchini, red bell pepper, and onion into bite-sized pieces. Toss them in the remaining teaspoon of olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Serve the herb-crusted chicken breast alongside the roasted vegetables for a balanced, clean eating dinner.