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, well-balanced plate featuring a juicy, herb-crusted chicken breast paired with a medley of perfectly roasted vegetables. This dish boasts a wonderful combination of aromatic herbs, tender chicken, and crisp, caramelized vegetables—ideal for a satisfying meal any time of day.

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NUTRITION

359kcal
Protein
47.5g
Fat
12.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, and mixed dried herbs.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini in 1/2 teaspoon olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 5

    Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the sliced herb-crusted chicken with the roasted vegetables for a balanced meal.

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, well-balanced plate featuring a juicy, herb-crusted chicken breast paired with a medley of perfectly roasted vegetables. This dish boasts a wonderful combination of aromatic herbs, tender chicken, and crisp, caramelized vegetables—ideal for a satisfying meal any time of day.

NUTRITION

359kcal
Protein
47.5g
Fat
12.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, and mixed dried herbs.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini in 1/2 teaspoon olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 5

    Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the sliced herb-crusted chicken with the roasted vegetables for a balanced meal.