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 beautifully seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted red bell pepper, zucchini, and red onion. This dish delivers a delightful balance of textures and flavors, perfectly suited for a nourishing meal that supports your fitness goals.

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NUTRITION

410kcal
Protein
45.7g
Fat
19g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a nonstick skillet over medium-high heat. Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced red bell pepper, zucchini, and red onion in the remaining olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred around the edges.

  • 5

    Once everything is cooked, serve the herb-crusted pan seared chicken alongside the roasted vegetables. Enjoy 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

Savor a beautifully seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted red bell pepper, zucchini, and red onion. This dish delivers a delightful balance of textures and flavors, perfectly suited for a nourishing meal that supports your fitness goals.

NUTRITION

410kcal
Protein
45.7g
Fat
19g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a nonstick skillet over medium-high heat. Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the sliced red bell pepper, zucchini, and red onion in the remaining olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred around the edges.

  • 5

    Once everything is cooked, serve the herb-crusted pan seared chicken alongside the roasted vegetables. Enjoy warm!