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 the succulent flavors of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is lovingly coated with aromatic dried herbs and lightly seared to perfection, while a vibrant mix of bell peppers, zucchini, and red onion are roasted with a hint of olive oil for an irresistible and wholesome meal.

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NUTRITION

400kcal
Protein
43.2g
Fat
17.1g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 medium Zucchini

1/2 Red Onion

1 tbsp Olive Oil

1 tsp Herb Seasoning

1 tsp Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with the herb seasoning and garlic powder.

  • 2

    Drizzle half of the olive oil over the chicken, ensuring it is well coated.

  • 3

    Heat a skillet over medium-high heat and pan sear the chicken for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Plate the chicken and top with a generous serving of the roasted vegetables. Serve warm and enjoy 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 the succulent flavors of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is lovingly coated with aromatic dried herbs and lightly seared to perfection, while a vibrant mix of bell peppers, zucchini, and red onion are roasted with a hint of olive oil for an irresistible and wholesome meal.

NUTRITION

400kcal
Protein
43.2g
Fat
17.1g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 medium Zucchini

1/2 Red Onion

1 tbsp Olive Oil

1 tsp Herb Seasoning

1 tsp Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with the herb seasoning and garlic powder.

  • 2

    Drizzle half of the olive oil over the chicken, ensuring it is well coated.

  • 3

    Heat a skillet over medium-high heat and pan sear the chicken for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Plate the chicken and top with a generous serving of the roasted vegetables. Serve warm and enjoy a balanced, nutrient-packed meal.