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 beautifully balanced dish featuring succulent pan-seared chicken breast with a crunchy herb crust accompanied by a medley of roasted vegetables and a side of light quinoa. The vibrant colors and tantalizing aroma of fresh herbs make this dish both nourishing and delightfully satisfying.

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NUTRITION

402kcal
Protein
37.9g
Fat
15g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for sear)

1/2 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 small Zucchini

1 tsp Olive Oil (for vegetables)

1/2 cup Cooked Quinoa

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a skillet over medium-high heat and add the chicken. Sear for 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat the oven to 425°F. Toss the chopped broccoli, red bell pepper, and zucchini with 1 tsp olive oil, salt, pepper, and a sprinkle of mixed herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes until they are tender and slightly charred at the edges.

  • 5

    Prepare the cooked quinoa if not already done. Plate the quinoa as a base, top with the sliced chicken, and arrange the roasted vegetables around.

  • 6

    Garnish with additional fresh herbs if desired and serve 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

Enjoy a beautifully balanced dish featuring succulent pan-seared chicken breast with a crunchy herb crust accompanied by a medley of roasted vegetables and a side of light quinoa. The vibrant colors and tantalizing aroma of fresh herbs make this dish both nourishing and delightfully satisfying.

NUTRITION

402kcal
Protein
37.9g
Fat
15g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for sear)

1/2 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 small Zucchini

1 tsp Olive Oil (for vegetables)

1/2 cup Cooked Quinoa

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a skillet over medium-high heat and add the chicken. Sear for 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat the oven to 425°F. Toss the chopped broccoli, red bell pepper, and zucchini with 1 tsp olive oil, salt, pepper, and a sprinkle of mixed herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes until they are tender and slightly charred at the edges.

  • 5

    Prepare the cooked quinoa if not already done. Plate the quinoa as a base, top with the sliced chicken, and arrange the roasted vegetables around.

  • 6

    Garnish with additional fresh herbs if desired and serve warm.