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 succulent pan-seared chicken breast with a crispy herb crust, paired with a medley of roasted vegetables. This dish offers a perfect balance of lean protein and vibrant vegetables, all brought together with fragrant herbs and a hint of olive oil.

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NUTRITION

331kcal
Protein
43.1g
Fat
11.8g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil for chicken

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil for vegetables

Herb Blend: thyme, rosemary, oregano, garlic powder, salt & pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with the herb blend on both sides.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Preheat your oven to 425°F.

  • 5

    While the chicken cooks, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 6

    Toss the vegetables with 1 tsp of olive oil and a pinch of the herb blend.

  • 7

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

  • 8

    Slice the chicken 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

Enjoy a succulent pan-seared chicken breast with a crispy herb crust, paired with a medley of roasted vegetables. This dish offers a perfect balance of lean protein and vibrant vegetables, all brought together with fragrant herbs and a hint of olive oil.

NUTRITION

331kcal
Protein
43.1g
Fat
11.8g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil for chicken

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil for vegetables

Herb Blend: thyme, rosemary, oregano, garlic powder, salt & pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with the herb blend on both sides.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Preheat your oven to 425°F.

  • 5

    While the chicken cooks, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 6

    Toss the vegetables with 1 tsp of olive oil and a pinch of the herb blend.

  • 7

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

  • 8

    Slice the chicken and serve alongside the roasted vegetables.