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 a perfectly pan-seared chicken breast with a fragrant herb crust, paired with a colorful medley of roasted bell pepper, zucchini, and red onion. This dish features a delightful balance of protein and vibrant flavors that make it an ideal meal for dinner.

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NUTRITION

387kcal
Protein
44.7g
Fat
19g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 tsp Mixed Herbs (Thyme, Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion. Toss them in a bowl with the olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through.

  • 4

    While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, and a sprinkle of mixed herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a couple of minutes before slicing.

  • 7

    Plate the chicken breast on a serving plate and top with the roasted vegetables. Enjoy your balanced and flavorful 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

Enjoy a perfectly pan-seared chicken breast with a fragrant herb crust, paired with a colorful medley of roasted bell pepper, zucchini, and red onion. This dish features a delightful balance of protein and vibrant flavors that make it an ideal meal for dinner.

NUTRITION

387kcal
Protein
44.7g
Fat
19g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 tsp Mixed Herbs (Thyme, Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion. Toss them in a bowl with the olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through.

  • 4

    While the vegetables roast, pat the chicken breast dry and season both sides with salt, pepper, and a sprinkle of mixed herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a couple of minutes before slicing.

  • 7

    Plate the chicken breast on a serving plate and top with the roasted vegetables. Enjoy your balanced and flavorful meal.