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 medley of roasted vegetables paired with a perfectly pan-seared chicken breast, crusted with aromatic herbs. This dish delivers a wonderful balance of tender protein and crisp, caramelized veggies, ideal for a nourishing dinner or a wholesome lunch.

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NUTRITION

405kcal
Protein
39.1g
Fat
19.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Mixed Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces and place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, sprinkle with the mixed dried herbs, salt, and pepper, and toss until evenly coated.

  • 4

    Spread the seasoned vegetables on the baking sheet in a single layer and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of the mixed dried herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden herb crust forms and the chicken is cooked through.

  • 7

    Let the chicken rest for a few minutes, then slice it.

  • 8

    Plate the sliced 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

Enjoy a vibrant medley of roasted vegetables paired with a perfectly pan-seared chicken breast, crusted with aromatic herbs. This dish delivers a wonderful balance of tender protein and crisp, caramelized veggies, ideal for a nourishing dinner or a wholesome lunch.

NUTRITION

405kcal
Protein
39.1g
Fat
19.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Mixed Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces and place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, sprinkle with the mixed dried herbs, salt, and pepper, and toss until evenly coated.

  • 4

    Spread the seasoned vegetables on the baking sheet in a single layer and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of the mixed dried herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden herb crust forms and the chicken is cooked through.

  • 7

    Let the chicken rest for a few minutes, then slice it.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.