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 tender, herb-crusted chicken breast perfectly pan-seared and served alongside a vibrant medley of roasted vegetables. This dish captures the balance of succulent protein and fresh, earthy flavors, accented with a touch of olive oil and a sprinkle of aromatic herbs, making it an ideal option for a nourishing meal.

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NUTRITION

289kcal
Protein
38.0g
Fat
9.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Zucchini

0.5 medium Red Bell Pepper

5 Cherry Tomatoes

0.25 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and half of the mixed fresh herbs.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and the remaining fresh herbs.

  • 5

    Spread the vegetables onto a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the pan-seared chicken breast and serve it beside the roasted vegetables, drizzling any pan juices over the top if desired.

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 tender, herb-crusted chicken breast perfectly pan-seared and served alongside a vibrant medley of roasted vegetables. This dish captures the balance of succulent protein and fresh, earthy flavors, accented with a touch of olive oil and a sprinkle of aromatic herbs, making it an ideal option for a nourishing meal.

NUTRITION

289kcal
Protein
38.0g
Fat
9.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Zucchini

0.5 medium Red Bell Pepper

5 Cherry Tomatoes

0.25 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and half of the mixed fresh herbs.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and the remaining fresh herbs.

  • 5

    Spread the vegetables onto a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the pan-seared chicken breast and serve it beside the roasted vegetables, drizzling any pan juices over the top if desired.