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 savory and vibrant plate of herb-crusted chicken paired with a medley of roasted vegetables. The seasoned chicken is pan-seared to a golden finish, creating a delightful contrast against the tender, caramelized vegetables. This dish is both satisfying and balanced, a perfect option for a healthy dinner.

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NUTRITION

361kcal
Protein
42.6g
Fat
12.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tsp Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Mixed Herbs (Rosemary & Thyme)

0.5 tsp Black Pepper

0.5 tsp Salt

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, black pepper, and mixed herbs.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 5-6 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Once the chicken is done, allow it to rest for a couple of minutes before slicing. Serve along with 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 savory and vibrant plate of herb-crusted chicken paired with a medley of roasted vegetables. The seasoned chicken is pan-seared to a golden finish, creating a delightful contrast against the tender, caramelized vegetables. This dish is both satisfying and balanced, a perfect option for a healthy dinner.

NUTRITION

361kcal
Protein
42.6g
Fat
12.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tsp Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Mixed Herbs (Rosemary & Thyme)

0.5 tsp Black Pepper

0.5 tsp Salt

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, black pepper, and mixed herbs.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 5-6 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. In a bowl, toss broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Once the chicken is done, allow it to rest for a couple of minutes before slicing. Serve along with the roasted vegetables.