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

Enjoy a succulent, herb-coated chicken breast perfectly pan-seared to lock in flavor, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onion. This dish offers a balanced blend of lean protein and fresh vegetables, ideal for those seeking a clean, nutrient-dense meal.

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NUTRITION

393kcal
Protein
42.1g
Fat
11.1g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Bell Peppers

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Mixed Herbs to taste

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped bell peppers, zucchini, and red onion in olive oil, salt, pepper, and mixed herbs. Spread them evenly on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and additional herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.

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

Enjoy a succulent, herb-coated chicken breast perfectly pan-seared to lock in flavor, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onion. This dish offers a balanced blend of lean protein and fresh vegetables, ideal for those seeking a clean, nutrient-dense meal.

NUTRITION

393kcal
Protein
42.1g
Fat
11.1g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Bell Peppers

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Mixed Herbs to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped bell peppers, zucchini, and red onion in olive oil, salt, pepper, and mixed herbs. Spread them evenly on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and additional herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.