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 fusion of a juicy, herb-crusted chicken breast, perfectly pan seared to lock in flavor, and a vibrant medley of roasted vegetables including Brussels sprouts, red bell pepper, zucchini, and sweet potato. The herbs and light olive oil harmonize to create a dish that's both nutrient-rich and satisfying – a wholesome meal ideal for any time of day.

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NUTRITION

433kcal
Protein
40.7g
Fat
16.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Sweet Potato

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss Brussels sprouts, red bell pepper, zucchini, and sweet potato with half of the olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, pat dry the chicken breast and season evenly with salt, pepper, and mixed fresh herbs.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 6

    Once everything is cooked, plate the pan-seared chicken alongside the roasted vegetables.

  • 7

    Serve warm and enjoy your balanced, nutrient-rich 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 fusion of a juicy, herb-crusted chicken breast, perfectly pan seared to lock in flavor, and a vibrant medley of roasted vegetables including Brussels sprouts, red bell pepper, zucchini, and sweet potato. The herbs and light olive oil harmonize to create a dish that's both nutrient-rich and satisfying – a wholesome meal ideal for any time of day.

NUTRITION

433kcal
Protein
40.7g
Fat
16.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Sweet Potato

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss Brussels sprouts, red bell pepper, zucchini, and sweet potato with half of the olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, pat dry the chicken breast and season evenly with salt, pepper, and mixed fresh herbs.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 6

    Once everything is cooked, plate the pan-seared chicken alongside the roasted vegetables.

  • 7

    Serve warm and enjoy your balanced, nutrient-rich meal.