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 vibrant plate featuring a perfectly seasoned, pan-seared chicken breast with a crunchy herb crust, paired with a colorful medley of roasted zucchini, red bell pepper, and cherry tomatoes. The dish is finished with a drizzle of olive oil and a pinch of aromatic dried herbs for an extra layer of flavor.

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NUTRITION

381kcal
Protein
38.3g
Fat
18.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs (Rosemary, Thyme, Garlic Powder)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season all sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F.

  • 5

    Toss the sliced zucchini, red bell pepper, and cherry tomatoes with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 7

    Plate the herb-crusted chicken 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 vibrant plate featuring a perfectly seasoned, pan-seared chicken breast with a crunchy herb crust, paired with a colorful medley of roasted zucchini, red bell pepper, and cherry tomatoes. The dish is finished with a drizzle of olive oil and a pinch of aromatic dried herbs for an extra layer of flavor.

NUTRITION

381kcal
Protein
38.3g
Fat
18.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs (Rosemary, Thyme, Garlic Powder)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season all sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F.

  • 5

    Toss the sliced zucchini, red bell pepper, and cherry tomatoes with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.