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 delightful combination of tender, herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables and a touch of creamy avocado. The chicken is perfectly seasoned with a blend of fresh herbs and garlic, while the vegetables add natural sweetness and crunch. This dish is a balanced, nutritious meal ideal for a wholesome dinner experience.

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NUTRITION

375kcal
Protein
39.0g
Fat
16.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1 tsp Olive Oil

1/4 Avocado

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the chopped mixed bell peppers and sliced zucchini in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Arrange the pan seared chicken on a plate, top with a few slices of quartered avocado, and serve the roasted vegetables on the side.

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 delightful combination of tender, herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables and a touch of creamy avocado. The chicken is perfectly seasoned with a blend of fresh herbs and garlic, while the vegetables add natural sweetness and crunch. This dish is a balanced, nutritious meal ideal for a wholesome dinner experience.

NUTRITION

375kcal
Protein
39.0g
Fat
16.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1 tsp Olive Oil

1/4 Avocado

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the chopped mixed bell peppers and sliced zucchini in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Arrange the pan seared chicken on a plate, top with a few slices of quartered avocado, and serve the roasted vegetables on the side.