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 flavorful medley featuring perfectly pan-seared herb-crusted chicken breast accompanied by a colorful array of roasted red bell pepper, zucchini, and broccoli. This dish marries aromatic herbs with the natural sweetness of veggies, delivering a satisfying and balanced meal that is both nutritious and delicious.

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NUTRITION

357kcal
Protein
47.6g
Fat
10.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the olive oil and let it warm up.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms. Lower the heat if necessary to ensure the chicken cooks through without burning the herbs.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 5

    Spread the chopped vegetables on a baking sheet, drizzle lightly with a touch more olive oil if desired, season with salt and pepper, and toss to coat evenly.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the chicken is cooked and has reached an internal temperature of 165°F, remove it from the skillet and let it rest for a few minutes.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve warm.

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 flavorful medley featuring perfectly pan-seared herb-crusted chicken breast accompanied by a colorful array of roasted red bell pepper, zucchini, and broccoli. This dish marries aromatic herbs with the natural sweetness of veggies, delivering a satisfying and balanced meal that is both nutritious and delicious.

NUTRITION

357kcal
Protein
47.6g
Fat
10.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the olive oil and let it warm up.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms. Lower the heat if necessary to ensure the chicken cooks through without burning the herbs.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 5

    Spread the chopped vegetables on a baking sheet, drizzle lightly with a touch more olive oil if desired, season with salt and pepper, and toss to coat evenly.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the chicken is cooked and has reached an internal temperature of 165°F, remove it from the skillet and let it rest for a few minutes.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve warm.