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 savory herb-crusted pan seared chicken paired with a medley of roasted vegetables, creating a dish that’s light yet satisfyingly flavorful. The tender chicken breast is infused with herbs and spices, perfectly complemented by the natural sweetness and crunch of roasted broccoli, red bell pepper, and zucchini.

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NUTRITION

321kcal
Protein
38.9g
Fat
13.6g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

2 tsp Olive Oil

Herbs and Spices, to taste

Salt, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with a mixture of your favorite fresh herbs, black pepper, and salt.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, add the chicken breast and sear on each side for about 4-5 minutes until a golden crust forms.

  • 4

    While the chicken is searing, preheat your oven to 425°F and prepare a baking sheet with a light coating of olive oil.

  • 5

    Toss broccoli, red bell pepper, and zucchini with a pinch of salt and some herbs or additional pepper.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted to your liking, serve the chicken sliced over the vegetables.

  • 8

    Enjoy your balanced, flavorful 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 savory herb-crusted pan seared chicken paired with a medley of roasted vegetables, creating a dish that’s light yet satisfyingly flavorful. The tender chicken breast is infused with herbs and spices, perfectly complemented by the natural sweetness and crunch of roasted broccoli, red bell pepper, and zucchini.

NUTRITION

321kcal
Protein
38.9g
Fat
13.6g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

2 tsp Olive Oil

Herbs and Spices, to taste

Salt, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with a mixture of your favorite fresh herbs, black pepper, and salt.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, add the chicken breast and sear on each side for about 4-5 minutes until a golden crust forms.

  • 4

    While the chicken is searing, preheat your oven to 425°F and prepare a baking sheet with a light coating of olive oil.

  • 5

    Toss broccoli, red bell pepper, and zucchini with a pinch of salt and some herbs or additional pepper.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted to your liking, serve the chicken sliced over the vegetables.

  • 8

    Enjoy your balanced, flavorful meal!