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 and satisfying dinner featuring herb-seasoned chicken breast pan-seared to perfection, paired with a medley of roasted vegetables that bring a burst of flavor and color to your plate. Perfectly balanced with lean protein and nutritious veggies, this dish is both wholesome and delicious.

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NUTRITION

360kcal
Protein
40.9g
Fat
10.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed dried herbs with a pinch of salt and black pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture all over the surface.

  • 4

    Heat half the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 3-4 minutes until golden brown.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and black pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, stirring once halfway through, until tender and slightly charred.

  • 7

    After searing, transfer the chicken breast to the oven with the vegetables for the last 5 minutes to ensure it is cooked through.

  • 8

    Remove from oven, slice the chicken, and serve alongside the roasted vegetables.

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 and satisfying dinner featuring herb-seasoned chicken breast pan-seared to perfection, paired with a medley of roasted vegetables that bring a burst of flavor and color to your plate. Perfectly balanced with lean protein and nutritious veggies, this dish is both wholesome and delicious.

NUTRITION

360kcal
Protein
40.9g
Fat
10.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed dried herbs with a pinch of salt and black pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture all over the surface.

  • 4

    Heat half the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 3-4 minutes until golden brown.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and black pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, stirring once halfway through, until tender and slightly charred.

  • 7

    After searing, transfer the chicken breast to the oven with the vegetables for the last 5 minutes to ensure it is cooked through.

  • 8

    Remove from oven, slice the chicken, and serve alongside the roasted vegetables.