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 satisfying dish featuring a perfectly pan-seared, herb-crusted chicken breast served alongside a medley of roasted vegetables. This meal delivers a delightful balance of savory and fresh flavors while keeping it light and clean, ideal for a fulfilling dinner.

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NUTRITION

328kcal
Protein
38.9g
Fat
13.7g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season well with salt, pepper, and mixed herbs on both sides.

  • 2

    Heat a non-stick pan over medium-high heat and add a drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until it forms a golden crust and reaches an internal temperature of 165°F.

  • 4

    Preheat the oven to 425°F. In a bowl, combine the broccoli, zucchini, and red bell pepper. Drizzle with olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 5

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

  • 6

    Plate the 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 satisfying dish featuring a perfectly pan-seared, herb-crusted chicken breast served alongside a medley of roasted vegetables. This meal delivers a delightful balance of savory and fresh flavors while keeping it light and clean, ideal for a fulfilling dinner.

NUTRITION

328kcal
Protein
38.9g
Fat
13.7g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season well with salt, pepper, and mixed herbs on both sides.

  • 2

    Heat a non-stick pan over medium-high heat and add a drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until it forms a golden crust and reaches an internal temperature of 165°F.

  • 4

    Preheat the oven to 425°F. In a bowl, combine the broccoli, zucchini, and red bell pepper. Drizzle with olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 5

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

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately.