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 flavor of tender pan-seared chicken breast encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables and a side of light quinoa. This balanced dish offers a satisfying crunch, vibrant flavors, and a nourishing profile perfect for a wholesome meal.

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NUTRITION

374kcal
Protein
40g
Fat
10.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt, black pepper, and dried herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes on each side, or until golden-brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Toss the broccoli, red bell pepper, and zucchini in a light drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Prepare the cooked quinoa by warming it gently if needed.

  • 8

    Plate the chicken alongside the roasted vegetables and a side of quinoa. 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

Savor the flavor of tender pan-seared chicken breast encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables and a side of light quinoa. This balanced dish offers a satisfying crunch, vibrant flavors, and a nourishing profile perfect for a wholesome meal.

NUTRITION

374kcal
Protein
40g
Fat
10.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt, black pepper, and dried herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes on each side, or until golden-brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Toss the broccoli, red bell pepper, and zucchini in a light drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Prepare the cooked quinoa by warming it gently if needed.

  • 8

    Plate the chicken alongside the roasted vegetables and a side of quinoa. Serve immediately.