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 vibrant and hearty dish featuring juicy pan-seared chicken breast adorned with a medley of aromatic dried herbs, accompanied by a colorful mix of roasted carrots, red bell pepper, and zucchini, all perfectly complemented by a side of fluffy quinoa. This balanced meal delivers robust flavors and satisfying textures for a nourishing dinner.

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NUTRITION

343kcal
Protein
36.5g
Fat
9.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Baby Carrots

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Herb Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with the herb seasoning.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken breast and sear for 3-4 minutes on each side until golden.

  • 4

    While the chicken cooks, toss the baby carrots, red bell pepper, and zucchini with a pinch of herb seasoning, a drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 5

    Place the vegetables in the preheated oven and roast for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Meanwhile, prepare or warm the cooked quinoa if not already set aside.

  • 7

    Serve the pan-seared chicken alongside the roasted vegetables and quinoa, and enjoy a balanced, flavorful dinner.

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 vibrant and hearty dish featuring juicy pan-seared chicken breast adorned with a medley of aromatic dried herbs, accompanied by a colorful mix of roasted carrots, red bell pepper, and zucchini, all perfectly complemented by a side of fluffy quinoa. This balanced meal delivers robust flavors and satisfying textures for a nourishing dinner.

NUTRITION

343kcal
Protein
36.5g
Fat
9.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Baby Carrots

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Herb Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with the herb seasoning.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken breast and sear for 3-4 minutes on each side until golden.

  • 4

    While the chicken cooks, toss the baby carrots, red bell pepper, and zucchini with a pinch of herb seasoning, a drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 5

    Place the vegetables in the preheated oven and roast for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Meanwhile, prepare or warm the cooked quinoa if not already set aside.

  • 7

    Serve the pan-seared chicken alongside the roasted vegetables and quinoa, and enjoy a balanced, flavorful dinner.