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 perfectly seared chicken breast encrusted with fresh herbs paired with a vibrant medley of roasted vegetables. Enjoy the crisp-tender broccoli, sweet red bell pepper, and tender zucchini lightly tossed in olive oil and herbs, making this meal both flavorful and nutritious.

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NUTRITION

315kcal
Protein
39.6g
Fat
9.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Meanwhile, toss the broccoli, red bell pepper slices, and zucchini in a bowl with a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for 10 minutes, just until tender and slightly charred.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any remaining pan juices over the top.

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 perfectly seared chicken breast encrusted with fresh herbs paired with a vibrant medley of roasted vegetables. Enjoy the crisp-tender broccoli, sweet red bell pepper, and tender zucchini lightly tossed in olive oil and herbs, making this meal both flavorful and nutritious.

NUTRITION

315kcal
Protein
39.6g
Fat
9.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Meanwhile, toss the broccoli, red bell pepper slices, and zucchini in a bowl with a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for 10 minutes, just until tender and slightly charred.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any remaining pan juices over the top.