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 delightful blend of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish is both satisfying and balanced, offering a burst of flavor with every bite.

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NUTRITION

417kcal
Protein
41.2g
Fat
18.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium heat. Add half the olive oil to the pan.

  • 3

    Place the seasoned chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15 minutes or until tender and slightly caramelized.

  • 7

    Once both the chicken and vegetables are done, slice the chicken and serve alongside the roasted vegetables.

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 delightful blend of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish is both satisfying and balanced, offering a burst of flavor with every bite.

NUTRITION

417kcal
Protein
41.2g
Fat
18.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium heat. Add half the olive oil to the pan.

  • 3

    Place the seasoned chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15 minutes or until tender and slightly caramelized.

  • 7

    Once both the chicken and vegetables are done, slice the chicken and serve alongside the roasted vegetables.