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 perfectly pan-seared chicken breast encrusted with fresh herbs paired with a vibrant medley of roasted vegetables. The tender chicken delivers a hearty dose of protein while the vegetables provide a burst of color and natural sweetness, finished with a drizzle of olive oil and a squeeze of lemon for brightness.

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NUTRITION

341kcal
Protein
46.1g
Fat
10.2g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season it generously with salt, pepper, fresh herbs, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat your oven to 400°F. On a baking sheet, toss together the zucchini, red bell pepper, red onion, and cherry tomatoes with a bit of olive oil, salt, and pepper.

  • 4

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

  • 5

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables. Garnish with a sprinkle of fresh herbs and a squeeze of lemon if desired.

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 perfectly pan-seared chicken breast encrusted with fresh herbs paired with a vibrant medley of roasted vegetables. The tender chicken delivers a hearty dose of protein while the vegetables provide a burst of color and natural sweetness, finished with a drizzle of olive oil and a squeeze of lemon for brightness.

NUTRITION

341kcal
Protein
46.1g
Fat
10.2g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season it generously with salt, pepper, fresh herbs, and minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Meanwhile, preheat your oven to 400°F. On a baking sheet, toss together the zucchini, red bell pepper, red onion, and cherry tomatoes with a bit of olive oil, salt, and pepper.

  • 4

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

  • 5

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables. Garnish with a sprinkle of fresh herbs and a squeeze of lemon if desired.