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 comforting flavors of pan seared chicken adorned with a fragrant herb crust, paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish presents a delightful balance of lean protein and vibrant vegetables, perfectly roasted and finished with a touch of olive oil to enhance the natural sweetness and depth of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
34g
Fat
17.8g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Herb Blend

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the herb blend.

  • 3

    Heat a non-stick skillet over medium-high heat and add a few drops of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

  • 4

    While the chicken is searing, toss the chopped bell pepper, sliced zucchini, and red onion in the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Return the seared chicken to the skillet (or serve alongside the vegetables) and cook until the chicken reaches an internal temperature of 165°F.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and 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

Savor the comforting flavors of pan seared chicken adorned with a fragrant herb crust, paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish presents a delightful balance of lean protein and vibrant vegetables, perfectly roasted and finished with a touch of olive oil to enhance the natural sweetness and depth of flavor.

NUTRITION

363kcal
Protein
34g
Fat
17.8g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Herb Blend

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the herb blend.

  • 3

    Heat a non-stick skillet over medium-high heat and add a few drops of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

  • 4

    While the chicken is searing, toss the chopped bell pepper, sliced zucchini, and red onion in the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Return the seared chicken to the skillet (or serve alongside the vegetables) and cook until the chicken reaches an internal temperature of 165°F.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and enjoy your balanced, flavorful meal.