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

Enjoy a savory dish featuring pan seared chicken breast crusted with aromatic herbs, paired with a medley of roasted vegetables including broccoli, red bell pepper, and zucchini. This colorful, nutrient-packed meal delivers a satisfying balance of lean protein and vibrant vegetables, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
39.5g
Fat
18.8g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes per side, or until golden and fully cooked. Remove from skillet and allow to rest.

  • 4

    Preheat your oven to 425°F. Meanwhile, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with the olive oil, a pinch of salt and pepper, and additional herbs if desired. Spread evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate the pan seared chicken alongside the roasted vegetables and enjoy your balanced, herb-crusted 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

Enjoy a savory dish featuring pan seared chicken breast crusted with aromatic herbs, paired with a medley of roasted vegetables including broccoli, red bell pepper, and zucchini. This colorful, nutrient-packed meal delivers a satisfying balance of lean protein and vibrant vegetables, perfect for any meal of the day.

NUTRITION

375kcal
Protein
39.5g
Fat
18.8g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes per side, or until golden and fully cooked. Remove from skillet and allow to rest.

  • 4

    Preheat your oven to 425°F. Meanwhile, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with the olive oil, a pinch of salt and pepper, and additional herbs if desired. Spread evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate the pan seared chicken alongside the roasted vegetables and enjoy your balanced, herb-crusted meal.