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 succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features juicy seared chicken breast infused with aromatic herbs and spices, complemented by lightly roasted broccoli, red bell pepper, and zucchini, all brought together with a drizzle of olive oil for a balanced, flavorful meal.

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NUTRITION

408kcal
Protein
57.9g
Fat
11.6g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (raw)

1 tsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken dry and season both sides with salt, pepper, and a mixture of chopped fresh herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them with a little olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the vegetables. Enjoy your balanced and flavorful 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 succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features juicy seared chicken breast infused with aromatic herbs and spices, complemented by lightly roasted broccoli, red bell pepper, and zucchini, all brought together with a drizzle of olive oil for a balanced, flavorful meal.

NUTRITION

408kcal
Protein
57.9g
Fat
11.6g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (raw)

1 tsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken dry and season both sides with salt, pepper, and a mixture of chopped fresh herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them with a little olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the vegetables. Enjoy your balanced and flavorful meal.