Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1 tsp Olive Oil (for chicken); 1 tbsp Fresh Mixed Herbs (parsley, thyme, rosemary); Salt & Pepper, to taste; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini; 1/2 cup Broccoli florets; 1 tsp Olive Oil (for 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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory dish featuring a perfectly pan-seared chicken breast coated with a fragrant herb crust, paired with a medley of roasted vegetables for a well-rounded and satisfying meal.

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NUTRITION

Protein

37.6g

Fat

13.5g

Carbs

9.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Fresh Mixed Herbs (parsley, thyme, rosemary)

Salt & Pepper, to taste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Broccoli florets

1 tsp Olive Oil (for vegetables)

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt and pepper.
2
Coat the chicken with olive oil and press the fresh mixed herbs onto both sides to create a crust.
3
Heat a non-stick pan over medium-high heat and sear the chicken for about 4-5 minutes per side until golden and cooked through.
4
Preheat the oven to 425°F.
5
Toss the red bell pepper, zucchini, and broccoli with a teaspoon of olive oil, salt, and pepper.
6
Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.
7
Plate the chicken alongside the roasted vegetables and serve immediately.