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 dish featuring tender pan-seared chicken breast with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This plate offers a delightful harmony of savory and fresh flavors, perfect for any meal of the day.

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NUTRITION

367kcal
Protein
36.1g
Fat
18.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 medium Zucchini

1 tsp Mixed Herbs

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs to create a flavorful crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil to the pan.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side, ensuring a crisp herb crust forms while the inside remains juicy.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and plate it alongside the roasted vegetables. Serve immediately for a balanced, nutrient-rich meal.

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 dish featuring tender pan-seared chicken breast with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This plate offers a delightful harmony of savory and fresh flavors, perfect for any meal of the day.

NUTRITION

367kcal
Protein
36.1g
Fat
18.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 medium Zucchini

1 tsp Mixed Herbs

Salt & Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs to create a flavorful crust.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil to the pan.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side, ensuring a crisp herb crust forms while the inside remains juicy.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and plate it alongside the roasted vegetables. Serve immediately for a balanced, nutrient-rich meal.