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 delightful combination of a beautifully seared, herb-crusted chicken breast paired with a medley of tender roasted vegetables. This dish balances vibrant flavors and textures, offering a satisfying, wholesome meal that's perfect for any time of day.

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NUTRITION

389kcal
Protein
55.2g
Fat
11.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 3-4 minutes per side until a golden crust forms, then reduce heat and cook through.

  • 3

    Preheat the oven to 400°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables with olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 5

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

  • 6

    Plate the pan-seared chicken with a generous serving of roasted vegetables. Serve immediately and enjoy the vibrant flavors.

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 delightful combination of a beautifully seared, herb-crusted chicken breast paired with a medley of tender roasted vegetables. This dish balances vibrant flavors and textures, offering a satisfying, wholesome meal that's perfect for any time of day.

NUTRITION

389kcal
Protein
55.2g
Fat
11.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 3-4 minutes per side until a golden crust forms, then reduce heat and cook through.

  • 3

    Preheat the oven to 400°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the chopped vegetables with olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 5

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

  • 6

    Plate the pan-seared chicken with a generous serving of roasted vegetables. Serve immediately and enjoy the vibrant flavors.