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 simple yet flavorful combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The dish is elevated by aromatic herbs that create a satisfying, wholesome meal suitable for lunch or dinner.

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NUTRITION

330kcal
Protein
34.4g
Fat
18.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, place the chicken in the skillet.

  • 3

    Sear the chicken for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Plate the pan seared 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 the simple yet flavorful combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The dish is elevated by aromatic herbs that create a satisfying, wholesome meal suitable for lunch or dinner.

NUTRITION

330kcal
Protein
34.4g
Fat
18.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, place the chicken in the skillet.

  • 3

    Sear the chicken for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

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