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

Savor the delightful blend of tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables. The chicken is seared to crispy perfection and finished with a sprinkle of fresh herbs, while the vegetables provide a colorful, nutrient-rich side that’s both light and satisfying.

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NUTRITION

360kcal
Protein
48.3g
Fat
10.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

1 cup Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Mixed Fresh Herbs

1 tablespoon Lemon Juice

1 pinch Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and mixed fresh herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F and toss the chopped broccoli, red bell pepper, and zucchini with lemon juice, a pinch of salt, and black pepper on a baking sheet.

  • 5

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

  • 6

    Plate the chicken breast alongside the roasted vegetables, and drizzle any remaining pan juices over the top for enhanced flavor.

  • 7

    Serve immediately and enjoy a balanced, nutrient-packed 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

Savor the delightful blend of tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables. The chicken is seared to crispy perfection and finished with a sprinkle of fresh herbs, while the vegetables provide a colorful, nutrient-rich side that’s both light and satisfying.

NUTRITION

360kcal
Protein
48.3g
Fat
10.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

1 cup Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Mixed Fresh Herbs

1 tablespoon Lemon Juice

1 pinch Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and mixed fresh herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F and toss the chopped broccoli, red bell pepper, and zucchini with lemon juice, a pinch of salt, and black pepper on a baking sheet.

  • 5

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

  • 6

    Plate the chicken breast alongside the roasted vegetables, and drizzle any remaining pan juices over the top for enhanced flavor.

  • 7

    Serve immediately and enjoy a balanced, nutrient-packed meal.