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 and balanced meal featuring pan seared chicken with a crisp herb crust, accompanied by a medley of roasted fresh vegetables drizzled with olive oil and seasoned with aromatic herbs. This satisfying dish offers a perfect union of tender protein and nutrient-rich veggies.

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NUTRITION

341kcal
Protein
37.8g
Fat
13.4g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil (for vegetables)

1 tsp Olive Oil (for chicken)

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and dried herbs.

  • 2

    Heat a non-stick pan over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F. Remove chicken from pan and let rest.

  • 4

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

  • 5

    Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 7

    Slice the rested chicken and serve it alongside the warm roasted vegetables.

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 and balanced meal featuring pan seared chicken with a crisp herb crust, accompanied by a medley of roasted fresh vegetables drizzled with olive oil and seasoned with aromatic herbs. This satisfying dish offers a perfect union of tender protein and nutrient-rich veggies.

NUTRITION

341kcal
Protein
37.8g
Fat
13.4g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil (for vegetables)

1 tsp Olive Oil (for chicken)

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and dried herbs.

  • 2

    Heat a non-stick pan over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F. Remove chicken from pan and let rest.

  • 4

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

  • 5

    Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 7

    Slice the rested chicken and serve it alongside the warm roasted vegetables.