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 the delicious combination of a perfectly pan-seared, herb-crusted chicken breast paired with a medley of roasted vegetables that bring vibrant color and wholesome flavor to your plate. This balanced dish is lightly seasoned with fresh herbs and a drizzle of olive oil to enhance the natural taste of the ingredients.

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NUTRITION

395kcal
Protein
39.1g
Fat
18.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1/2 cup Cherry Tomatoes

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.

  • 3

    Place the chicken in the skillet, searing each side for about 4-5 minutes until golden and cooked through. Set aside and let rest.

  • 4

    Preheat your oven to 425°F.

  • 5

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss with the remaining olive oil, fresh herbs, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 7

    Slice the chicken and serve alongside the roasted vegetables for a balanced, 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

Savor the delicious combination of a perfectly pan-seared, herb-crusted chicken breast paired with a medley of roasted vegetables that bring vibrant color and wholesome flavor to your plate. This balanced dish is lightly seasoned with fresh herbs and a drizzle of olive oil to enhance the natural taste of the ingredients.

NUTRITION

395kcal
Protein
39.1g
Fat
18.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1/2 cup Cherry Tomatoes

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.

  • 3

    Place the chicken in the skillet, searing each side for about 4-5 minutes until golden and cooked through. Set aside and let rest.

  • 4

    Preheat your oven to 425°F.

  • 5

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss with the remaining olive oil, fresh herbs, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 7

    Slice the chicken and serve alongside the roasted vegetables for a balanced, flavorful meal.