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 delicious, balanced meal featuring a juicy, herb-crusted chicken breast paired with a medley of perfectly roasted vegetables. The dish highlights the aromatic blend of herbs, seared to lock in flavor, combined with colorful vegetables roasted to bring out their natural sweetness. It's a hearty yet light meal ideal for breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
36.1g
Fat
18.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, salt, black pepper, and finely chopped fresh herbs.

  • 2

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, prep the vegetables by chopping broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them in a small amount of olive oil, salt, pepper, and additional herbs if desired.

  • 4

    Spread the seasoned vegetables on a baking tray and roast them in a preheated oven at 400°F for about 15 minutes, or until tender and slightly charred.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal!

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 delicious, balanced meal featuring a juicy, herb-crusted chicken breast paired with a medley of perfectly roasted vegetables. The dish highlights the aromatic blend of herbs, seared to lock in flavor, combined with colorful vegetables roasted to bring out their natural sweetness. It's a hearty yet light meal ideal for breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
36.1g
Fat
18.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, salt, black pepper, and finely chopped fresh herbs.

  • 2

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, prep the vegetables by chopping broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them in a small amount of olive oil, salt, pepper, and additional herbs if desired.

  • 4

    Spread the seasoned vegetables on a baking tray and roast them in a preheated oven at 400°F for about 15 minutes, or until tender and slightly charred.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal!