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

Savor a beautifully seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The fresh herbs lend a fragrant aroma and crisp vegetables add a satisfying crunch, making this a wholesome and flavorful meal.

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NUTRITION

394kcal
Protein
57.8g
Fat
11.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden and cooked through.

  • 3

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

  • 4

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced, nutrient-packed 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

Savor a beautifully seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The fresh herbs lend a fragrant aroma and crisp vegetables add a satisfying crunch, making this a wholesome and flavorful meal.

NUTRITION

394kcal
Protein
57.8g
Fat
11.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden and cooked through.

  • 3

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

  • 4

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced, nutrient-packed meal.