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 dinner featuring a tender herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is pan-seared to a golden perfection with a light crust of fresh herbs, while the vibrant zucchini, red bell pepper, and carrot bring a burst of color and subtle sweetness. This dish delivers a balanced plate of protein and nutrients without overwhelming calories.

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NUTRITION

289kcal
Protein
37.7g
Fat
9.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup sliced Zucchini (45g)

1/2 medium Red Bell Pepper (75g)

1 small Carrot (50g)

2 tsp Olive Oil (10g)

1 tsp Herb Seasoning (Thyme, Rosemary)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt, pepper, garlic powder, and herb seasoning.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 3

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

  • 4

    Chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them in a bowl with the remaining olive oil, a pinch of salt, pepper, and a bit more herb seasoning.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Plate the pan seared chicken breast 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 dinner featuring a tender herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is pan-seared to a golden perfection with a light crust of fresh herbs, while the vibrant zucchini, red bell pepper, and carrot bring a burst of color and subtle sweetness. This dish delivers a balanced plate of protein and nutrients without overwhelming calories.

NUTRITION

289kcal
Protein
37.7g
Fat
9.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup sliced Zucchini (45g)

1/2 medium Red Bell Pepper (75g)

1 small Carrot (50g)

2 tsp Olive Oil (10g)

1 tsp Herb Seasoning (Thyme, Rosemary)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt, pepper, garlic powder, and herb seasoning.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 3

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

  • 4

    Chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them in a bowl with the remaining olive oil, a pinch of salt, pepper, and a bit more herb seasoning.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Plate the pan seared chicken breast alongside the roasted vegetables, and serve immediately.