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 delightful balance of lean protein and vibrant roasted vegetables accented by a fragrant herb crust. Tender chicken breast is seared to perfection and accompanied by a medley of red bell pepper, zucchini, and red onion, all lightly roasted in extra virgin olive oil. This dish offers a satisfying crunch and a burst of natural flavors, making it a wholesome and delicious meal.

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NUTRITION

345kcal
Protein
38.4g
Fat
13.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (80g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (50g)

2 tsp Extra Virgin Olive Oil

1 tbsp Herb Mix

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine the herb mix and garlic powder. Rub this mixture over the chicken breast evenly.

  • 3

    Heat 1 tsp of olive oil in a 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.

  • 4

    While the chicken is searing, preheat the oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion in the remaining 1 tsp olive oil, and season lightly with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted, plate them together.

  • 7

    Serve immediately and enjoy your nutritious, 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

Enjoy a delightful balance of lean protein and vibrant roasted vegetables accented by a fragrant herb crust. Tender chicken breast is seared to perfection and accompanied by a medley of red bell pepper, zucchini, and red onion, all lightly roasted in extra virgin olive oil. This dish offers a satisfying crunch and a burst of natural flavors, making it a wholesome and delicious meal.

NUTRITION

345kcal
Protein
38.4g
Fat
13.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (80g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (50g)

2 tsp Extra Virgin Olive Oil

1 tbsp Herb Mix

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine the herb mix and garlic powder. Rub this mixture over the chicken breast evenly.

  • 3

    Heat 1 tsp of olive oil in a 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.

  • 4

    While the chicken is searing, preheat the oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion in the remaining 1 tsp olive oil, and season lightly with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted, plate them together.

  • 7

    Serve immediately and enjoy your nutritious, herb-infused meal.