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 delightful flavors of a lightly herb-crusted pan seared chicken breast paired with a medley of roasted vegetables. The dish features tender chicken enriched with aromatic herbs, and a colorful assortment of broccoli, bell peppers, and zucchini, all perfectly roasted to bring out their natural sweetness.

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NUTRITION

321kcal
Protein
39.6g
Fat
12.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1 tsp Olive Oil

1 tsp Herb Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning both sides lightly with salt, pepper, and the herb seasoning.

  • 2

    Heat a non-stick pan over medium heat and add the olive oil, allowing it to warm up.

  • 3

    Place the chicken breast in the pan and cook for 5-6 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, mixed bell peppers, and zucchini with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, flavorful 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 the delightful flavors of a lightly herb-crusted pan seared chicken breast paired with a medley of roasted vegetables. The dish features tender chicken enriched with aromatic herbs, and a colorful assortment of broccoli, bell peppers, and zucchini, all perfectly roasted to bring out their natural sweetness.

NUTRITION

321kcal
Protein
39.6g
Fat
12.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1 tsp Olive Oil

1 tsp Herb Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning both sides lightly with salt, pepper, and the herb seasoning.

  • 2

    Heat a non-stick pan over medium heat and add the olive oil, allowing it to warm up.

  • 3

    Place the chicken breast in the pan and cook for 5-6 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, mixed bell peppers, and zucchini with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, flavorful meal.