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

Experience a delightful blend of savory herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish features a perfectly seared chicken breast encrusted with rosemary and thyme, complemented by the natural sweetness of roasted bell peppers, zucchini, and carrots, all lightly drizzled with olive oil. A filling yet light meal that's designed to keep you energized and satisfied.

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NUTRITION

389kcal
Protein
40.8g
Fat
10.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Carrot

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 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 per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the zucchini, red bell pepper, and carrot with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if necessary.

  • 7

    Plate the chicken with a serving of roasted vegetables and quinoa for a balanced meal.

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

Experience a delightful blend of savory herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish features a perfectly seared chicken breast encrusted with rosemary and thyme, complemented by the natural sweetness of roasted bell peppers, zucchini, and carrots, all lightly drizzled with olive oil. A filling yet light meal that's designed to keep you energized and satisfied.

NUTRITION

389kcal
Protein
40.8g
Fat
10.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Carrot

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 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 per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the zucchini, red bell pepper, and carrot with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if necessary.

  • 7

    Plate the chicken with a serving of roasted vegetables and quinoa for a balanced meal.