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 perfectly balanced dish featuring a juicy, herb-crusted chicken breast paired with colorful roasted vegetables. The chicken is seared to lock in its natural flavors while a medley of zucchini, red bell pepper, and broccoli is roasted to tender perfection with aromatic herbs and a touch of olive oil. A delightful and nourishing meal that is both satisfying and full of vibrant flavors.

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NUTRITION

341kcal
Protein
36.5g
Fat
18.4g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (boneless, skinless)

1 tbsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Broccoli florets

1 tsp Dried Mixed Italian Herbs

Salt & Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides generously with salt, pepper, and the dried mixed Italian herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side or until the inside reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and broccoli florets with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 12-15 minutes, stirring halfway through, until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked, remove it from the pan and let it rest for a couple of minutes before slicing.

  • 6

    To serve, plate the sliced chicken alongside the roasted vegetables and garnish with a fresh lemon wedge to squeeze over the dish.

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 perfectly balanced dish featuring a juicy, herb-crusted chicken breast paired with colorful roasted vegetables. The chicken is seared to lock in its natural flavors while a medley of zucchini, red bell pepper, and broccoli is roasted to tender perfection with aromatic herbs and a touch of olive oil. A delightful and nourishing meal that is both satisfying and full of vibrant flavors.

NUTRITION

341kcal
Protein
36.5g
Fat
18.4g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (boneless, skinless)

1 tbsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup Broccoli florets

1 tsp Dried Mixed Italian Herbs

Salt & Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides generously with salt, pepper, and the dried mixed Italian herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side or until the inside reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and broccoli florets with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 12-15 minutes, stirring halfway through, until they are tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked, remove it from the pan and let it rest for a couple of minutes before slicing.

  • 6

    To serve, plate the sliced chicken alongside the roasted vegetables and garnish with a fresh lemon wedge to squeeze over the dish.