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

Experience a wholesome, flavorful meal featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish balances a crisp herb infusion with the natural sweetness of bell peppers and onions, creating a satisfying and nutrient-packed plate perfect for any meal of the day.

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NUTRITION

263kcal
Protein
36.4g
Fat
8.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary, Thyme, Garlic Powder)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, pepper, and a sprinkle of mixed herbs.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry. Season both sides with salt, pepper, and the remaining mixed herbs.

  • 5

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

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 7

    Plate the sliced chicken alongside a generous serving of roasted vegetables. Enjoy your nutritious, herb-crusted pan seared chicken 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

Experience a wholesome, flavorful meal featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish balances a crisp herb infusion with the natural sweetness of bell peppers and onions, creating a satisfying and nutrient-packed plate perfect for any meal of the day.

NUTRITION

263kcal
Protein
36.4g
Fat
8.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary, Thyme, Garlic Powder)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, pepper, and a sprinkle of mixed herbs.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry. Season both sides with salt, pepper, and the remaining mixed herbs.

  • 5

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

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 7

    Plate the sliced chicken alongside a generous serving of roasted vegetables. Enjoy your nutritious, herb-crusted pan seared chicken meal!