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 pan-seared chicken breast encrusted with a medley of aromatic fresh herbs, paired with a colorful medley of roasted vegetables. This dish is designed to be light yet protein-packed, offering a satisfying balance of savory and fresh flavors perfect for a nourishing meal.

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NUTRITION

328kcal
Protein
37g
Fat
11.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

0.5 tbsp Olive Oil

1 tbsp Herb Mix

Salt & Pepper

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PREPARATION

  • 1

    Begin by patting the chicken breast dry with paper towels. Season both sides with salt, pepper, and half of the herb mix.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add a drizzle of olive oil to the pan.

  • 3

    Sear the chicken breast for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.

  • 4

    Preheat your oven to 400°F. While the chicken rests, chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 5

    Toss the vegetables in the remaining olive oil and herb mix, and season with a pinch of salt and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly charred at the edges.

  • 7

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and nutritious 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

Enjoy a succulent pan-seared chicken breast encrusted with a medley of aromatic fresh herbs, paired with a colorful medley of roasted vegetables. This dish is designed to be light yet protein-packed, offering a satisfying balance of savory and fresh flavors perfect for a nourishing meal.

NUTRITION

328kcal
Protein
37g
Fat
11.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

0.5 tbsp Olive Oil

1 tbsp Herb Mix

Salt & Pepper

PREPARATION

  • 1

    Begin by patting the chicken breast dry with paper towels. Season both sides with salt, pepper, and half of the herb mix.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add a drizzle of olive oil to the pan.

  • 3

    Sear the chicken breast for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.

  • 4

    Preheat your oven to 400°F. While the chicken rests, chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 5

    Toss the vegetables in the remaining olive oil and herb mix, and season with a pinch of salt and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly charred at the edges.

  • 7

    Slice the rested chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and nutritious meal!