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 wholesome dinner featuring a herb-crusted chicken breast paired with colorful roasted vegetables and a hint of quinoa for extra texture. The chicken is pan-seared to perfection, achieving a crispy exterior while remaining tender and juicy inside. The medley of broccoli, zucchini, bell pepper, and carrots is lightly tossed with olive oil and herbs, then roasted to enhance their natural sweetness and crunch.

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NUTRITION

336kcal
Protein
39.9g
Fat
10.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Carrots

1 tsp Olive Oil

1 oz Cooked Quinoa

Pinch Fresh Herbs (Thyme/Rosemary)

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PREPARATION

  • 1

    Pat the chicken breast dry and season it generously with salt, pepper, and a pinch of fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the broccoli, zucchini, red bell pepper, and carrots in a bowl with olive oil, salt, pepper, and a pinch of fresh herbs.

  • 4

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

  • 5

    Reheat the cooked quinoa if necessary, or serve it at room temperature alongside the chicken and vegetables.

  • 6

    Plate the chicken breast with a generous serving of roasted vegetables and a side of quinoa. Garnish with additional fresh herbs if desired, 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

Enjoy a vibrant and wholesome dinner featuring a herb-crusted chicken breast paired with colorful roasted vegetables and a hint of quinoa for extra texture. The chicken is pan-seared to perfection, achieving a crispy exterior while remaining tender and juicy inside. The medley of broccoli, zucchini, bell pepper, and carrots is lightly tossed with olive oil and herbs, then roasted to enhance their natural sweetness and crunch.

NUTRITION

336kcal
Protein
39.9g
Fat
10.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Carrots

1 tsp Olive Oil

1 oz Cooked Quinoa

Pinch Fresh Herbs (Thyme/Rosemary)

PREPARATION

  • 1

    Pat the chicken breast dry and season it generously with salt, pepper, and a pinch of fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the broccoli, zucchini, red bell pepper, and carrots in a bowl with olive oil, salt, pepper, and a pinch of fresh herbs.

  • 4

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

  • 5

    Reheat the cooked quinoa if necessary, or serve it at room temperature alongside the chicken and vegetables.

  • 6

    Plate the chicken breast with a generous serving of roasted vegetables and a side of quinoa. Garnish with additional fresh herbs if desired, and serve immediately.