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 vibrant plate featuring succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish is a celebration of fresh herbs, lightly caramelized veggies, and tender chicken, perfect for a balanced and nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
43.7g
Fat
14.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is searing, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with the remaining 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Once the chicken is seared, reduce the heat to medium-low, cover the pan, and let it cook through for an additional 5-7 minutes.

  • 5

    In a separate pan or a baking tray, spread out the seasoned vegetables and roast in a preheated 400°F oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.

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 vibrant plate featuring succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish is a celebration of fresh herbs, lightly caramelized veggies, and tender chicken, perfect for a balanced and nourishing dinner.

NUTRITION

347kcal
Protein
43.7g
Fat
14.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is searing, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with the remaining 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Once the chicken is seared, reduce the heat to medium-low, cover the pan, and let it cook through for an additional 5-7 minutes.

  • 5

    In a separate pan or a baking tray, spread out the seasoned vegetables and roast in a preheated 400°F oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.