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 dish featuring succulent pan-seared chicken breast with a herby crust, served alongside a medley of roasted vegetables. The dish is perfectly balanced to provide lean protein and a colorful mix of flavors and textures, creating a delightful meal that's as nourishing as it is satisfying.

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NUTRITION

392kcal
Protein
40g
Fat
18.8g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1 tbsp Olive Oil

1 tbsp mixed fresh Herbs

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the fresh herb mixture.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Chop zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any extra pan juices over the top.

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 dish featuring succulent pan-seared chicken breast with a herby crust, served alongside a medley of roasted vegetables. The dish is perfectly balanced to provide lean protein and a colorful mix of flavors and textures, creating a delightful meal that's as nourishing as it is satisfying.

NUTRITION

392kcal
Protein
40g
Fat
18.8g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1 tbsp Olive Oil

1 tbsp mixed fresh Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the fresh herb mixture.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Chop zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any extra pan juices over the top.