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 perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The dish highlights tender chicken infused with aromatic herbs and a hint of garlic, while the vibrant mix of broccoli, red bell pepper, and zucchini is lightly roasted in olive oil, delivering a balanced meal that's both satisfying and nourishing.

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NUTRITION

354kcal
Protein
35.6g
Fat
18.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Olive Oil

1 tablespoon Fresh Mixed Herbs

1 Garlic clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, and a mix of chopped fresh herbs along with a minced garlic clove.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Toss the broccoli, diced red bell pepper, and zucchini with a drizzle of olive oil, salt, pepper, and a pinch of the remaining fresh herbs.

  • 6

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing, and serve alongside the roasted vegetables.

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 perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The dish highlights tender chicken infused with aromatic herbs and a hint of garlic, while the vibrant mix of broccoli, red bell pepper, and zucchini is lightly roasted in olive oil, delivering a balanced meal that's both satisfying and nourishing.

NUTRITION

354kcal
Protein
35.6g
Fat
18.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Olive Oil

1 tablespoon Fresh Mixed Herbs

1 Garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, and a mix of chopped fresh herbs along with a minced garlic clove.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Toss the broccoli, diced red bell pepper, and zucchini with a drizzle of olive oil, salt, pepper, and a pinch of the remaining fresh herbs.

  • 6

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing, and serve alongside the roasted vegetables.