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 a beautifully balanced plate of tender, herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to achieve a golden, flavorful crust, while a vibrant mix of bell peppers, zucchini, and red onion is roasted with aromatic herbs for a satisfying crunch and burst of freshness.

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NUTRITION

423kcal
Protein
39.7g
Fat
19g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half the olive oil in a skillet over medium-high heat.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until a golden crust forms, then reduce the heat and cook through until the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces and toss them in the remaining olive oil, garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Serve the pan-seared chicken sliced over a bed of roasted vegetables for a balanced and delicious 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 a beautifully balanced plate of tender, herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to achieve a golden, flavorful crust, while a vibrant mix of bell peppers, zucchini, and red onion is roasted with aromatic herbs for a satisfying crunch and burst of freshness.

NUTRITION

423kcal
Protein
39.7g
Fat
19g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half the olive oil in a skillet over medium-high heat.

  • 3

    Sear the chicken breast for 3-4 minutes on each side until a golden crust forms, then reduce the heat and cook through until the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces and toss them in the remaining olive oil, garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Serve the pan-seared chicken sliced over a bed of roasted vegetables for a balanced and delicious meal.