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 delightful dish featuring tender pan-seared chicken breast encrusted with a medley of fresh herbs, perfectly paired with a colorful mix of roasted broccoli, red bell pepper, and zucchini. This balanced meal is lightly drizzled with olive oil and accented with garlic, delivering a vibrant blend of flavors and textures that is both satisfying and nutrient-dense.

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NUTRITION

490kcal
Protein
57.2g
Fat
20.9g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup chopped Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~101g)

1 tbsp Olive Oil (~13.5g)

1 tsp Fresh Herbs (Rosemary & Thyme)

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and drizzle in olive oil. Add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped broccoli, sliced red bell pepper, and zucchini slices with a little olive oil, minced garlic, salt, and pepper on a baking sheet.

  • 4

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

  • 5

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 6

    Plate the sliced chicken alongside the roasted vegetables and enjoy your nutritious, herb-crusted 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

Savor a delightful dish featuring tender pan-seared chicken breast encrusted with a medley of fresh herbs, perfectly paired with a colorful mix of roasted broccoli, red bell pepper, and zucchini. This balanced meal is lightly drizzled with olive oil and accented with garlic, delivering a vibrant blend of flavors and textures that is both satisfying and nutrient-dense.

NUTRITION

490kcal
Protein
57.2g
Fat
20.9g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup chopped Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~101g)

1 tbsp Olive Oil (~13.5g)

1 tsp Fresh Herbs (Rosemary & Thyme)

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and drizzle in olive oil. Add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped broccoli, sliced red bell pepper, and zucchini slices with a little olive oil, minced garlic, salt, and pepper on a baking sheet.

  • 4

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

  • 5

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 6

    Plate the sliced chicken alongside the roasted vegetables and enjoy your nutritious, herb-crusted meal.