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 wholesome dinner featuring a tender, herb-crusted chicken breast paired with a vibrant medley of roasted zucchini, red bell pepper, broccoli, and cherry tomatoes. This dish offers a delightful balance of savory and fresh flavors, with fragrant herbs enhancing every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
39.1g
Fat
13.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and lightly season with salt, pepper, and mixed fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until the exterior is golden and the interior reaches 165°F.

  • 3

    While the chicken cooks, toss the zucchini, red bell pepper, broccoli florets, and cherry tomatoes in a bowl with the remaining teaspoon of olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Spread the vegetables out on a baking sheet lined with parchment paper and roast in a preheated oven at 400°F for 10-12 minutes, or until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is done, let it rest for a few minutes, then slice it and serve 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 wholesome dinner featuring a tender, herb-crusted chicken breast paired with a vibrant medley of roasted zucchini, red bell pepper, broccoli, and cherry tomatoes. This dish offers a delightful balance of savory and fresh flavors, with fragrant herbs enhancing every bite.

NUTRITION

332kcal
Protein
39.1g
Fat
13.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and lightly season with salt, pepper, and mixed fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until the exterior is golden and the interior reaches 165°F.

  • 3

    While the chicken cooks, toss the zucchini, red bell pepper, broccoli florets, and cherry tomatoes in a bowl with the remaining teaspoon of olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Spread the vegetables out on a baking sheet lined with parchment paper and roast in a preheated oven at 400°F for 10-12 minutes, or until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is done, let it rest for a few minutes, then slice it and serve alongside the roasted vegetables.