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 combination of herb-infused chicken breast with a medley of roasted vegetables. The chicken is perfectly seared to lock in juices and coated in aromatic herbs, while the vegetables are roasted with a touch of olive oil for a tender and flavorful finish.

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NUTRITION

337kcal
Protein
43.7g
Fat
11.7g
Carbs
14.1g

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

1 tsp Herb Blend

Salt & Pepper to taste

1 tsp Lemon Zest

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a small drizzle of olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    Toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a wholesome, 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 combination of herb-infused chicken breast with a medley of roasted vegetables. The chicken is perfectly seared to lock in juices and coated in aromatic herbs, while the vegetables are roasted with a touch of olive oil for a tender and flavorful finish.

NUTRITION

337kcal
Protein
43.7g
Fat
11.7g
Carbs
14.1g

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

1 tsp Herb Blend

Salt & Pepper to taste

1 tsp Lemon Zest

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with a small drizzle of olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    Toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a wholesome, nutrient-packed meal.