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 the delightful combination of juicy chicken infused with aromatic herbs and perfectly roasted vegetables. The tender, pan-seared chicken is adorned with a fragrant herb crust, while an assortment of colorful roasted veggies delivers a satisfying crunch and natural sweetness. A wholesome dish that is as nutritious as it is flavorful.

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NUTRITION

320kcal
Protein
38.6g
Fat
9.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 cup Red Bell Pepper

0.5 cup Baby Carrots

1 tsp Olive Oil

0.5 tsp Mixed Dried Herbs

1 tsp Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt and pepper. Sprinkle the mixed dried herbs and lemon zest evenly over the chicken to create a flavorful crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once heated, place the chicken breast in the skillet and sear each side for about 3-4 minutes until a golden crust forms.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and baby carrots into even pieces. Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the vegetables on a baking tray and roast in the preheated oven for approximately 15-18 minutes until they are tender and lightly charred around the edges.

  • 5

    Once the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are roasted, slice the chicken and plate it alongside the colorful vegetables.

  • 6

    Serve immediately and enjoy this wholesome, herb-infused 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 the delightful combination of juicy chicken infused with aromatic herbs and perfectly roasted vegetables. The tender, pan-seared chicken is adorned with a fragrant herb crust, while an assortment of colorful roasted veggies delivers a satisfying crunch and natural sweetness. A wholesome dish that is as nutritious as it is flavorful.

NUTRITION

320kcal
Protein
38.6g
Fat
9.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 cup Red Bell Pepper

0.5 cup Baby Carrots

1 tsp Olive Oil

0.5 tsp Mixed Dried Herbs

1 tsp Lemon Zest

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt and pepper. Sprinkle the mixed dried herbs and lemon zest evenly over the chicken to create a flavorful crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once heated, place the chicken breast in the skillet and sear each side for about 3-4 minutes until a golden crust forms.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and baby carrots into even pieces. Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the vegetables on a baking tray and roast in the preheated oven for approximately 15-18 minutes until they are tender and lightly charred around the edges.

  • 5

    Once the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are roasted, slice the chicken and plate it alongside the colorful vegetables.

  • 6

    Serve immediately and enjoy this wholesome, herb-infused meal.