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 a deliciously crisp herb-crusted chicken breast paired with a medley of roasted vegetables that provide vibrant colors and a burst of flavor. This well-balanced dish marries the succulent, pan-seared chicken with lightly caramelized veggies for a meal that is both nutritious and satisfying.

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NUTRITION

333kcal
Protein
34.1g
Fat
15.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 tbsp Olive Oil (for searing)

0.5 cup Zucchini (sliced)

0.5 cup Red Bell Pepper (chopped)

0.25 cup Red Onion (sliced)

0.5 cup Cherry Tomatoes

1 tsp Olive Oil (for roasting)

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 0.5 tablespoon olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Preheat the oven to 425°F. In a mixing bowl, combine zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with 1 teaspoon olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

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

  • 5

    Plate the chicken breast alongside the roasted vegetables 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

Savor a deliciously crisp herb-crusted chicken breast paired with a medley of roasted vegetables that provide vibrant colors and a burst of flavor. This well-balanced dish marries the succulent, pan-seared chicken with lightly caramelized veggies for a meal that is both nutritious and satisfying.

NUTRITION

333kcal
Protein
34.1g
Fat
15.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 tbsp Olive Oil (for searing)

0.5 cup Zucchini (sliced)

0.5 cup Red Bell Pepper (chopped)

0.25 cup Red Onion (sliced)

0.5 cup Cherry Tomatoes

1 tsp Olive Oil (for roasting)

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 0.5 tablespoon olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Preheat the oven to 425°F. In a mixing bowl, combine zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with 1 teaspoon olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

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

  • 5

    Plate the chicken breast alongside the roasted vegetables and serve immediately.