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 vibrant plate featuring a perfectly seared, herb-infused chicken breast paired with a colorful medley of roasted zucchini, red bell pepper, and cherry tomatoes. Each bite delivers a mix of succulent protein and fresh, lightly caramelized vegetables, making it an ideal meal for a balanced approach to clean eating.

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NUTRITION

344kcal
Protein
46.3g
Fat
10.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 5-6 minutes per side until golden brown and cooked through.

  • 3

    Preheat your oven to 400°F. In a bowl, toss the sliced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for approximately 12-15 minutes, or until tender and lightly caramelized.

  • 5

    Slice the chicken if desired and serve alongside the roasted vegetables. Enjoy a well-balanced meal that’s as nutritious as it is flavorful.

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 vibrant plate featuring a perfectly seared, herb-infused chicken breast paired with a colorful medley of roasted zucchini, red bell pepper, and cherry tomatoes. Each bite delivers a mix of succulent protein and fresh, lightly caramelized vegetables, making it an ideal meal for a balanced approach to clean eating.

NUTRITION

344kcal
Protein
46.3g
Fat
10.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 5-6 minutes per side until golden brown and cooked through.

  • 3

    Preheat your oven to 400°F. In a bowl, toss the sliced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for approximately 12-15 minutes, or until tender and lightly caramelized.

  • 5

    Slice the chicken if desired and serve alongside the roasted vegetables. Enjoy a well-balanced meal that’s as nutritious as it is flavorful.