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 delightful balance of a succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan-seared to lock in juiciness and coated with fragrant herbs, while the vegetables offer a sweet and savory crunch with a light coating of olive oil. This meal is not only satisfying but also a perfect blend of lean protein and nutritious veggies.

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NUTRITION

399kcal
Protein
35.7g
Fat
18.7g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Rub the chicken with a mixture of fresh herbs, salt, and black pepper to form an herb crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 7

    Plate the sliced herb-crusted chicken alongside a generous serving of roasted vegetables and enjoy your 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 delightful balance of a succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan-seared to lock in juiciness and coated with fragrant herbs, while the vegetables offer a sweet and savory crunch with a light coating of olive oil. This meal is not only satisfying but also a perfect blend of lean protein and nutritious veggies.

NUTRITION

399kcal
Protein
35.7g
Fat
18.7g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Rub the chicken with a mixture of fresh herbs, salt, and black pepper to form an herb crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 7

    Plate the sliced herb-crusted chicken alongside a generous serving of roasted vegetables and enjoy your balanced, flavorful meal.