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 crunch of a herb-crusted chicken breast perfectly pan seared to lock in flavor, paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, complemented by a light serving of fluffy quinoa. This balanced dish is vibrant, nutritious, and designed to keep you energized.

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NUTRITION

396kcal
Protein
42.9g
Fat
11.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs.

  • 2

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

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    If not already prepared, cook quinoa according to package instructions or reheat pre-cooked quinoa.

  • 6

    Plate the chicken breast, arrange the roasted vegetables on the side, and add a serving of quinoa. Drizzle any pan juices over the chicken for added flavor.

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 crunch of a herb-crusted chicken breast perfectly pan seared to lock in flavor, paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, complemented by a light serving of fluffy quinoa. This balanced dish is vibrant, nutritious, and designed to keep you energized.

NUTRITION

396kcal
Protein
42.9g
Fat
11.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs.

  • 2

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

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    If not already prepared, cook quinoa according to package instructions or reheat pre-cooked quinoa.

  • 6

    Plate the chicken breast, arrange the roasted vegetables on the side, and add a serving of quinoa. Drizzle any pan juices over the chicken for added flavor.