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 succulent pan-seared chicken breast encrusted with a blend of herbs, served alongside a vibrant medley of roasted vegetables. This dish offers a delicate balance of lean protein and flavorful natural sweetness, perfect for a satisfying, healthy meal that delights both your palate and your nutritional goals.

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NUTRITION

369kcal
Protein
37.3g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Carrot

1/2 Zucchini

1/2 Red Bell Pepper

1 tsp Mixed Dried Herbs

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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 the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Once the chicken is nearly done, toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet.

  • 6

    Roast the vegetables in a preheated oven at 400°F for about 10-12 minutes until tender yet crisp.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables.

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 succulent pan-seared chicken breast encrusted with a blend of herbs, served alongside a vibrant medley of roasted vegetables. This dish offers a delicate balance of lean protein and flavorful natural sweetness, perfect for a satisfying, healthy meal that delights both your palate and your nutritional goals.

NUTRITION

369kcal
Protein
37.3g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Carrot

1/2 Zucchini

1/2 Red Bell Pepper

1 tsp Mixed Dried Herbs

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 the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Once the chicken is nearly done, toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet.

  • 6

    Roast the vegetables in a preheated oven at 400°F for about 10-12 minutes until tender yet crisp.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables.