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 simplicity of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is perfectly seared for a crisp exterior, while retaining a juicy interior, complemented by tender, caramelized vegetables lightly tossed in fresh herbs and olive oil. Ideal for a nutritious and satisfying meal any time of day.

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NUTRITION

316kcal
Protein
41.1g
Fat
9.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a portion of the mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, remaining mixed herbs, salt, and pepper.

  • 5

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

  • 6

    Plate the herb-crusted 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

Savor the simplicity of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is perfectly seared for a crisp exterior, while retaining a juicy interior, complemented by tender, caramelized vegetables lightly tossed in fresh herbs and olive oil. Ideal for a nutritious and satisfying meal any time of day.

NUTRITION

316kcal
Protein
41.1g
Fat
9.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a portion of the mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, remaining mixed herbs, salt, and pepper.

  • 5

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

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.