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 flavorful dish featuring herb-seasoned, pan-seared chicken breast paired with a medley of roasted vegetables. The chicken is perfectly crusted with fragrant herbs, while the colorful mix of broccoli, red bell pepper, zucchini, and carrot gets lightly caramelized in olive oil for a satisfying bite.

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NUTRITION

338kcal
Protein
39g
Fat
13.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 medium Carrot, sliced

1 tsp Olive Oil (for veggies)

1 tsp Olive Oil (for chicken)

1 tsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, or until fully cooked and a nice crust forms.

  • 3

    Preheat your oven to 425°F. In a bowl, toss the broccoli, red bell pepper, zucchini, and carrot with 1 tsp olive oil, salt, and pepper.

  • 4

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

  • 5

    Plate the chicken breast and serve with a generous serving of the roasted vegetables.

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 flavorful dish featuring herb-seasoned, pan-seared chicken breast paired with a medley of roasted vegetables. The chicken is perfectly crusted with fragrant herbs, while the colorful mix of broccoli, red bell pepper, zucchini, and carrot gets lightly caramelized in olive oil for a satisfying bite.

NUTRITION

338kcal
Protein
39g
Fat
13.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 medium Carrot, sliced

1 tsp Olive Oil (for veggies)

1 tsp Olive Oil (for chicken)

1 tsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, or until fully cooked and a nice crust forms.

  • 3

    Preheat your oven to 425°F. In a bowl, toss the broccoli, red bell pepper, zucchini, and carrot with 1 tsp olive oil, salt, and pepper.

  • 4

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

  • 5

    Plate the chicken breast and serve with a generous serving of the roasted vegetables.