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 succulent pan-seared chicken breast, generously crusted in a medley of fresh herbs, paired with a colorful mix of roasted vegetables. This dish offers a delightful balance of juicy protein and vibrant, tender veggies, all enhanced by aromatic herbs and a touch of olive oil.

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NUTRITION

342kcal
Protein
40.0g
Fat
10.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a mixing bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, remaining herbs, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast for 12-15 minutes, stirring halfway, until they are tender and slightly caramelized.

  • 5

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 succulent pan-seared chicken breast, generously crusted in a medley of fresh herbs, paired with a colorful mix of roasted vegetables. This dish offers a delightful balance of juicy protein and vibrant, tender veggies, all enhanced by aromatic herbs and a touch of olive oil.

NUTRITION

342kcal
Protein
40.0g
Fat
10.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a mixing bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, remaining herbs, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast for 12-15 minutes, stirring halfway, until they are tender and slightly caramelized.

  • 5

    Plate the chicken breast alongside the roasted vegetables and serve immediately.