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 savory, light yet satisfying dish featuring a herb-infused chicken breast seared to perfection, accompanied by a colorful medley of roasted bell pepper, zucchini, red onion, and baby carrots. The aromatic herbs and a drizzle of olive oil elevate the flavors, making it a perfect meal that aligns with your fitness and nutrition goals.

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NUTRITION

333kcal
Protein
41.2g
Fat
12.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Baby Carrots

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a pan over medium-high heat and sear the chicken for about 5-6 minutes on each side until golden and fully cooked.

  • 3

    Preheat the oven to 425°F (220°C).

  • 4

    Chop the red bell pepper, zucchini, red onion, and baby carrots into bite-sized pieces and toss them with the remaining olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables. Serve immediately while warm.

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 savory, light yet satisfying dish featuring a herb-infused chicken breast seared to perfection, accompanied by a colorful medley of roasted bell pepper, zucchini, red onion, and baby carrots. The aromatic herbs and a drizzle of olive oil elevate the flavors, making it a perfect meal that aligns with your fitness and nutrition goals.

NUTRITION

333kcal
Protein
41.2g
Fat
12.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Baby Carrots

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a pan over medium-high heat and sear the chicken for about 5-6 minutes on each side until golden and fully cooked.

  • 3

    Preheat the oven to 425°F (220°C).

  • 4

    Chop the red bell pepper, zucchini, red onion, and baby carrots into bite-sized pieces and toss them with the remaining olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables. Serve immediately while warm.