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 rich flavors of pan-seared herb-crusted chicken paired with a medley of roasted vegetables, including bell pepper, zucchini, red onion, and carrot. Finished with a hint of lemon zest and aromatic herbs, this dish is both satisfying and nutritious, perfect for a wholesome dinner.

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NUTRITION

379kcal
Protein
37.5g
Fat
17.6g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Green Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 medium Carrot

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

1 tsp Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. In a bowl, toss the bell pepper, zucchini, red onion, and carrot with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for approximately 15-20 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables, and serve immediately.

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 rich flavors of pan-seared herb-crusted chicken paired with a medley of roasted vegetables, including bell pepper, zucchini, red onion, and carrot. Finished with a hint of lemon zest and aromatic herbs, this dish is both satisfying and nutritious, perfect for a wholesome dinner.

NUTRITION

379kcal
Protein
37.5g
Fat
17.6g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Green Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 medium Carrot

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

1 tsp Lemon Zest

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. In a bowl, toss the bell pepper, zucchini, red onion, and carrot with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for approximately 15-20 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables, and serve immediately.