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 dish featuring a tender, herb-crusted chicken breast perfectly pan seared to lock in flavor, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of savory protein and crisp, caramelized veggies, ideal for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
33.7g
Fat
13.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/4 cup Red Onion (chopped)

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half a teaspoon of olive oil. Once shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with the remaining olive oil, a pinch of salt, pepper, and extra herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes until tender and lightly caramelized.

  • 5

    Once the chicken is done, allow it to rest for a few minutes before slicing. Plate the sliced chicken alongside a generous serving of the roasted vegetables.

  • 6

    Enjoy your balanced, flavorful meal that perfectly meets your nutritional goals.

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 dish featuring a tender, herb-crusted chicken breast perfectly pan seared to lock in flavor, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of savory protein and crisp, caramelized veggies, ideal for a nourishing dinner.

NUTRITION

331kcal
Protein
33.7g
Fat
13.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/4 cup Red Onion (chopped)

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half a teaspoon of olive oil. Once shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with the remaining olive oil, a pinch of salt, pepper, and extra herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes until tender and lightly caramelized.

  • 5

    Once the chicken is done, allow it to rest for a few minutes before slicing. Plate the sliced chicken alongside a generous serving of the roasted vegetables.

  • 6

    Enjoy your balanced, flavorful meal that perfectly meets your nutritional goals.