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

A delightful, flavorful dish featuring tender pan-seared chicken breast with a fragrant herb crust, served alongside a medley of roasted zucchini and red bell pepper. The dish is finished with a drizzle of olive oil that enhances the natural flavors of the ingredients, making it a balanced and satisfying meal perfect for dinner.

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NUTRITION

317kcal
Protein
37.3g
Fat
13.9g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

100g Zucchini

100g Red Bell Pepper

1/2 tablespoon Olive Oil (7.5g)

1 teaspoon Olive Oil (5g)

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add 1/2 tablespoon olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side until golden brown and cooked through. Remove and let it rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the zucchini and red bell pepper with 1 teaspoon olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15 minutes, or until tender and slightly charred.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables, drizzling any remaining pan juices over the top for added flavor.

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

A delightful, flavorful dish featuring tender pan-seared chicken breast with a fragrant herb crust, served alongside a medley of roasted zucchini and red bell pepper. The dish is finished with a drizzle of olive oil that enhances the natural flavors of the ingredients, making it a balanced and satisfying meal perfect for dinner.

NUTRITION

317kcal
Protein
37.3g
Fat
13.9g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

100g Zucchini

100g Red Bell Pepper

1/2 tablespoon Olive Oil (7.5g)

1 teaspoon Olive Oil (5g)

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a skillet over medium-high heat and add 1/2 tablespoon olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side until golden brown and cooked through. Remove and let it rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the zucchini and red bell pepper with 1 teaspoon olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15 minutes, or until tender and slightly charred.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables, drizzling any remaining pan juices over the top for added flavor.