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 a delightful herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish features a perfectly seared chicken infused with fresh herbs, served alongside tender bell peppers, zucchini, and red onion, all lightly tossed in olive oil for a harmonious blend of flavors and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
37.5g
Fat
13.7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, and the fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. In a bowl, toss the chopped bell peppers, zucchini, and sliced red onion with the remaining 1 tsp of olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside 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

Savor a delightful herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish features a perfectly seared chicken infused with fresh herbs, served alongside tender bell peppers, zucchini, and red onion, all lightly tossed in olive oil for a harmonious blend of flavors and textures.

NUTRITION

355kcal
Protein
37.5g
Fat
13.7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, and the fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. In a bowl, toss the chopped bell peppers, zucchini, and sliced red onion with the remaining 1 tsp of olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables.