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 tender pan seared chicken breast adorned with a vibrant herb crust and accompanied by a medley of roasted vegetables. This dish marries the aromatic flavors of fresh herbs and zesty lemon with perfectly roasted broccoli, bell peppers, and zucchini, creating a wholesome, satisfying meal that's both nutritious and delicious.

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NUTRITION

334kcal
Protein
41.4g
Fat
13.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1.5 tsp Olive Oil

1 tbsp Grated Parmesan

1 tbsp Fresh Mixed Herbs & Lemon Zest

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs along with lemon zest.

  • 2

    Heat a non-stick pan over medium-high heat and add 1.5 teaspoons of olive oil.

  • 3

    Place the chicken in the pan and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

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

  • 5

    On a baking sheet, toss the broccoli, bell pepper, and zucchini with a pinch of salt and a drizzle of olive oil (or the remaining oil if preferred).

  • 6

    Roast the vegetables in the oven for approximately 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken and spoon the roasted vegetables around it, finishing with a light sprinkle of grated Parmesan cheese on top.

  • 8

    Serve immediately and enjoy your nutritious, herb-crusted 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

Savor tender pan seared chicken breast adorned with a vibrant herb crust and accompanied by a medley of roasted vegetables. This dish marries the aromatic flavors of fresh herbs and zesty lemon with perfectly roasted broccoli, bell peppers, and zucchini, creating a wholesome, satisfying meal that's both nutritious and delicious.

NUTRITION

334kcal
Protein
41.4g
Fat
13.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1.5 tsp Olive Oil

1 tbsp Grated Parmesan

1 tbsp Fresh Mixed Herbs & Lemon Zest

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs along with lemon zest.

  • 2

    Heat a non-stick pan over medium-high heat and add 1.5 teaspoons of olive oil.

  • 3

    Place the chicken in the pan and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

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

  • 5

    On a baking sheet, toss the broccoli, bell pepper, and zucchini with a pinch of salt and a drizzle of olive oil (or the remaining oil if preferred).

  • 6

    Roast the vegetables in the oven for approximately 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken and spoon the roasted vegetables around it, finishing with a light sprinkle of grated Parmesan cheese on top.

  • 8

    Serve immediately and enjoy your nutritious, herb-crusted meal.