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 delight of juicy herb-crusted chicken paired with a vibrant medley of roasted vegetables. The succulent chicken is perfectly seared to lock in flavor, while the colorful mix of broccoli, red bell pepper, and zucchini offers a satisfying crunch and natural sweetness. This balanced dish is a feast for both the eyes and the palate, making it an ideal wholesome meal for any time of day.

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NUTRITION

379kcal
Protein
54g
Fat
8.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tsp Herb Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning.

  • 2

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

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is searing, preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 5

    Toss the broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and any remaining herb seasoning.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the oven for 12-15 minutes until tender and lightly charred at the edges.

  • 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 delight of juicy herb-crusted chicken paired with a vibrant medley of roasted vegetables. The succulent chicken is perfectly seared to lock in flavor, while the colorful mix of broccoli, red bell pepper, and zucchini offers a satisfying crunch and natural sweetness. This balanced dish is a feast for both the eyes and the palate, making it an ideal wholesome meal for any time of day.

NUTRITION

379kcal
Protein
54g
Fat
8.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tsp Herb Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning.

  • 2

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

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is searing, preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 5

    Toss the broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and any remaining herb seasoning.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the oven for 12-15 minutes until tender and lightly charred at the edges.

  • 7

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