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 tender, herb-infused chicken paired with a medley of roasted vegetables. This dish harmonizes the succulent taste of pan-seared chicken with the sweetness of roasted red bell pepper, the crunch of broccoli, and the delicate flavor of zucchini, all elevated by a sprinkle of fresh herbs and garlic.

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NUTRITION

465kcal
Protein
51.5g
Fat
20.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (150g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1 tbsp Olive Oil (14g)

1 tbsp Fresh Parsley (3g)

1 Garlic Clove

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry. Season both sides with salt, pepper, chopped parsley, and garlic (minced or pressed) to create a flavorful herb crust.

  • 2

    Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms and the chicken is nearly cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables in a small drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 5

    Once the chicken reaches an internal temperature of 165°F and the vegetables are perfectly roasted, remove both from heat. Let the chicken rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside a generous serving of roasted vegetables and enjoy your wholesome, 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 tender, herb-infused chicken paired with a medley of roasted vegetables. This dish harmonizes the succulent taste of pan-seared chicken with the sweetness of roasted red bell pepper, the crunch of broccoli, and the delicate flavor of zucchini, all elevated by a sprinkle of fresh herbs and garlic.

NUTRITION

465kcal
Protein
51.5g
Fat
20.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (150g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1 tbsp Olive Oil (14g)

1 tbsp Fresh Parsley (3g)

1 Garlic Clove

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry. Season both sides with salt, pepper, chopped parsley, and garlic (minced or pressed) to create a flavorful herb crust.

  • 2

    Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms and the chicken is nearly cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables in a small drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 5

    Once the chicken reaches an internal temperature of 165°F and the vegetables are perfectly roasted, remove both from heat. Let the chicken rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside a generous serving of roasted vegetables and enjoy your wholesome, herb-crusted meal.