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

Enjoy a savory, herb-crusted chicken breast paired with a medley of roasted vegetables. This dish combines succulent pan-seared chicken with sweet bell pepper, zucchini, and red onion, all lightly roasted with aromatic herbs and olive oil. Perfectly balanced in flavor and nutrition, it’s a satisfying option for any meal.

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NUTRITION

499kcal
Protein
56.6g
Fat
21.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms. Once seared, reduce heat and cook for an additional 3-4 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, a pinch of salt and pepper, and any extra herbs if desired.

  • 4

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

  • 5

    Plate the sliced chicken breast alongside the roasted vegetables and serve warm.

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

Enjoy a savory, herb-crusted chicken breast paired with a medley of roasted vegetables. This dish combines succulent pan-seared chicken with sweet bell pepper, zucchini, and red onion, all lightly roasted with aromatic herbs and olive oil. Perfectly balanced in flavor and nutrition, it’s a satisfying option for any meal.

NUTRITION

499kcal
Protein
56.6g
Fat
21.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms. Once seared, reduce heat and cook for an additional 3-4 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 3

    Meanwhile, preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, a pinch of salt and pepper, and any extra herbs if desired.

  • 4

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

  • 5

    Plate the sliced chicken breast alongside the roasted vegetables and serve warm.