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 perfect balance of succulent herb-crusted chicken alongside a medley of roasted vegetables. This dish celebrates the aromatic combination of fresh herbs, juicy chicken, and colorful seasonal veggies, all lightly roasted to perfection. A wholesome, nutrient-packed meal ideal for energizing your day.

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NUTRITION

323kcal
Protein
37.7g
Fat
13.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat.

  • 3

    Place the chicken breast in the hot pan and sear for 3-4 minutes per side until a golden crust forms, then reduce heat to medium and cook through.

  • 4

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

  • 5

    Combine sliced zucchini, chopped red bell pepper, red onion, minced garlic, and the remaining olive oil in a bowl. Toss with a pinch of salt, pepper, and extra chopped fresh herbs.

  • 6

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

  • 7

    Slice the chicken breast, arrange it on a plate, and serve with a generous portion of 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

Savor the perfect balance of succulent herb-crusted chicken alongside a medley of roasted vegetables. This dish celebrates the aromatic combination of fresh herbs, juicy chicken, and colorful seasonal veggies, all lightly roasted to perfection. A wholesome, nutrient-packed meal ideal for energizing your day.

NUTRITION

323kcal
Protein
37.7g
Fat
13.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat.

  • 3

    Place the chicken breast in the hot pan and sear for 3-4 minutes per side until a golden crust forms, then reduce heat to medium and cook through.

  • 4

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

  • 5

    Combine sliced zucchini, chopped red bell pepper, red onion, minced garlic, and the remaining olive oil in a bowl. Toss with a pinch of salt, pepper, and extra chopped fresh herbs.

  • 6

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

  • 7

    Slice the chicken breast, arrange it on a plate, and serve with a generous portion of the roasted vegetables.