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 tender, herb-crusted chicken perfectly pan seared and paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish delivers a wonderful blend of savory flavors and a hint of herbal freshness, making it an ideal, balanced meal for any time of day.

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NUTRITION

372kcal
Protein
38.1g
Fat
18.1g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini (150g)

1/2 Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add olive oil.

  • 3

    Add minced garlic to the skillet and sauté until fragrant, then place the seasoned chicken breast in the pan.

  • 4

    Sear the chicken for about 4-5 minutes per side until golden brown and fully cooked. Remove and let it rest.

  • 5

    Meanwhile, preheat the oven to 425°F (220°C). Toss chopped zucchini, red bell pepper, and red onion in a little olive oil, salt, pepper, and extra herbs if desired.

  • 6

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

  • 7

    Slice the chicken breast and plate alongside the roasted vegetables. Serve hot.

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 tender, herb-crusted chicken perfectly pan seared and paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish delivers a wonderful blend of savory flavors and a hint of herbal freshness, making it an ideal, balanced meal for any time of day.

NUTRITION

372kcal
Protein
38.1g
Fat
18.1g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini (150g)

1/2 Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add olive oil.

  • 3

    Add minced garlic to the skillet and sauté until fragrant, then place the seasoned chicken breast in the pan.

  • 4

    Sear the chicken for about 4-5 minutes per side until golden brown and fully cooked. Remove and let it rest.

  • 5

    Meanwhile, preheat the oven to 425°F (220°C). Toss chopped zucchini, red bell pepper, and red onion in a little olive oil, salt, pepper, and extra herbs if desired.

  • 6

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

  • 7

    Slice the chicken breast and plate alongside the roasted vegetables. Serve hot.