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 of pan-seared herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken, infused with aromatic herbs, perfectly complements the naturally sweet and crunchy roasted bell peppers, zucchini, and broccoli. A simple yet satisfying dish that balances lean protein with fresh, nutrient-packed produce.

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NUTRITION

439kcal
Protein
56.7g
Fat
12.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Mixed Bell Peppers

1/2 cup sliced Zucchini

1/2 cup Broccoli Florets

2 teaspoons Olive Oil

1 teaspoon Herb Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chopped bell peppers, sliced zucchini, and broccoli florets. Drizzle with half of the olive oil and a pinch of salt, then toss to evenly coat.

  • 3

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

  • 4

    While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, and herb seasoning.

  • 5

    In a skillet over medium-high heat, add the remaining olive oil. Once hot, place the chicken breast in the skillet.

  • 6

    Sear the chicken for about 5-7 minutes on each side, or until a golden-brown crust forms and the chicken is cooked through.

  • 7

    Once both the chicken and vegetables are ready, plate them together 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 vibrant plate of pan-seared herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken, infused with aromatic herbs, perfectly complements the naturally sweet and crunchy roasted bell peppers, zucchini, and broccoli. A simple yet satisfying dish that balances lean protein with fresh, nutrient-packed produce.

NUTRITION

439kcal
Protein
56.7g
Fat
12.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Mixed Bell Peppers

1/2 cup sliced Zucchini

1/2 cup Broccoli Florets

2 teaspoons Olive Oil

1 teaspoon Herb Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chopped bell peppers, sliced zucchini, and broccoli florets. Drizzle with half of the olive oil and a pinch of salt, then toss to evenly coat.

  • 3

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

  • 4

    While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, and herb seasoning.

  • 5

    In a skillet over medium-high heat, add the remaining olive oil. Once hot, place the chicken breast in the skillet.

  • 6

    Sear the chicken for about 5-7 minutes on each side, or until a golden-brown crust forms and the chicken is cooked through.

  • 7

    Once both the chicken and vegetables are ready, plate them together and serve immediately.