Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 medium Bell Pepper; 1/2 cup Zucchini; 1/4 medium Red Onion; 2 tsp Olive Oil; 1 tsp Mixed Dried Herbs; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a delightful dish featuring a tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This balanced meal offers a satisfying mix of lean protein and fresh, vibrant produce, all perfectly enhanced with a light olive oil drizzle and aromatic herbs.

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NUTRITION

Protein

37.7g

Fat

9.3g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 cup Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

1
Slice the bell pepper, zucchini, and red onion into bite-sized pieces.
2
Season the chicken breast on both sides with salt, black pepper, and mixed dried herbs.
3
Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.
4
Once hot, add the chicken breast and sear for about 4-5 minutes on one side until golden.
5
Flip the chicken breast and add the remaining teaspoon of olive oil to the pan.
6
Add the chopped vegetables around the chicken, allowing them to roast in the pan juices.
7
Continue cooking for another 4-5 minutes until the chicken is cooked through and the vegetables are tender.
8
Plate the chicken breast with the roasted vegetables and serve immediately.