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 mix of herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish features perfectly seared chicken with fresh fragrant herbs, and a blend of bell pepper, zucchini, red onion, and cherry tomatoes roasted to bring out their natural sweetness. A drizzle of olive oil ties everything together, making for a balanced and satisfying meal.

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NUTRITION

333kcal
Protein
43.5g
Fat
9.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 half medium Zucchini

1 quarter medium Red Onion

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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

    Preheat a skillet over medium-high heat with the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for 3-4 minutes per side until a golden crust forms. Lower the heat slightly and cook through, approximately 6-8 minutes total, depending on thickness.

  • 4

    While the chicken cooks, chop the red bell pepper into strips, slice the zucchini half into rounds, cut the red onion into wedges, and halve the cherry tomatoes.

  • 5

    Preheat your oven to 400°F. Spread the chopped vegetables on a baking sheet, drizzle with a little extra olive oil if needed, and season with salt, pepper, and a sprinkle more of fresh herbs.

  • 6

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly caramelized.

  • 7

    Plate the chicken breast with a generous serving of roasted vegetables. Drizzle any pan juices over the chicken and garnish with additional fresh herbs if desired.

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 mix of herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish features perfectly seared chicken with fresh fragrant herbs, and a blend of bell pepper, zucchini, red onion, and cherry tomatoes roasted to bring out their natural sweetness. A drizzle of olive oil ties everything together, making for a balanced and satisfying meal.

NUTRITION

333kcal
Protein
43.5g
Fat
9.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 half medium Zucchini

1 quarter medium Red Onion

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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

    Preheat a skillet over medium-high heat with the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for 3-4 minutes per side until a golden crust forms. Lower the heat slightly and cook through, approximately 6-8 minutes total, depending on thickness.

  • 4

    While the chicken cooks, chop the red bell pepper into strips, slice the zucchini half into rounds, cut the red onion into wedges, and halve the cherry tomatoes.

  • 5

    Preheat your oven to 400°F. Spread the chopped vegetables on a baking sheet, drizzle with a little extra olive oil if needed, and season with salt, pepper, and a sprinkle more of fresh herbs.

  • 6

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly caramelized.

  • 7

    Plate the chicken breast with a generous serving of roasted vegetables. Drizzle any pan juices over the chicken and garnish with additional fresh herbs if desired.