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 light yet satisfying dish featuring a perfectly seared, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The aromatic herbs infuse the chicken with flavor while the vegetables deliver a refreshing crunch and natural sweetness, making this meal both nutritious and delicious.

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NUTRITION

317kcal
Protein
42.1g
Fat
11.8g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless, Boneless)

1/2 cup Chopped Broccoli

1/2 cup Chopped Red Bell Pepper

1/2 cup Sliced Zucchini

2 tsp Olive Oil

Herb Seasoning Mix (thyme, rosemary, garlic powder)

Salt & Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with the herb seasoning mix, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden and nicely crusted. Reduce heat if needed to ensure the chicken cooks through.

  • 4

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

  • 5

    In a mixing bowl, combine the chopped broccoli, red bell pepper, and zucchini. Drizzle with the remaining 1 teaspoon of olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted to your liking, plate them together and serve hot.

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 light yet satisfying dish featuring a perfectly seared, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The aromatic herbs infuse the chicken with flavor while the vegetables deliver a refreshing crunch and natural sweetness, making this meal both nutritious and delicious.

NUTRITION

317kcal
Protein
42.1g
Fat
11.8g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless, Boneless)

1/2 cup Chopped Broccoli

1/2 cup Chopped Red Bell Pepper

1/2 cup Sliced Zucchini

2 tsp Olive Oil

Herb Seasoning Mix (thyme, rosemary, garlic powder)

Salt & Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with the herb seasoning mix, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden and nicely crusted. Reduce heat if needed to ensure the chicken cooks through.

  • 4

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

  • 5

    In a mixing bowl, combine the chopped broccoli, red bell pepper, and zucchini. Drizzle with the remaining 1 teaspoon of olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted to your liking, plate them together and serve hot.