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 flavorful dish featuring tender pan-seared chicken breast coated with aromatic herbs and spices, perfectly paired with a medley of roasted vegetables for a satisfying and balanced meal.

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NUTRITION

320kcal
Protein
44.3g
Fat
9.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and the fresh herbs.

  • 2

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

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While chicken cooks, preheat your oven to 400°F and prepare the vegetables. Toss broccoli, red bell pepper, and zucchini with a pinch of salt and a splash of lemon juice.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is cooked, remove it from the skillet, slice, and serve alongside the roasted vegetables. Finish with a drizzle of the remaining lemon juice for extra brightness.

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 flavorful dish featuring tender pan-seared chicken breast coated with aromatic herbs and spices, perfectly paired with a medley of roasted vegetables for a satisfying and balanced meal.

NUTRITION

320kcal
Protein
44.3g
Fat
9.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and the fresh herbs.

  • 2

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

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While chicken cooks, preheat your oven to 400°F and prepare the vegetables. Toss broccoli, red bell pepper, and zucchini with a pinch of salt and a splash of lemon juice.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is cooked, remove it from the skillet, slice, and serve alongside the roasted vegetables. Finish with a drizzle of the remaining lemon juice for extra brightness.