Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 tsp Olive Oil (for chicken); 1/2 medium Zucchini (~100g); 1/2 medium Red Bell Pepper (~75g); 1 cup Cherry Tomatoes (~150g); 1 tsp Olive Oil (for vegetables); 1 tsp Mixed Dried Herbs; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy tender, pan-seared chicken breast encrusted with fragrant herbs paired with a colorful medley of roasted zucchini, red bell pepper, and cherry tomatoes. This dish balances lean protein with vibrant vegetables, perfect for a satisfying meal any time of day.

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NUTRITION

Protein

38.2g

Fat

13.9g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 cup Cherry Tomatoes (~150g)

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.
2
Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.
3
Preheat the oven to 425°F.
4
Slice the zucchini and red bell pepper into bite-sized pieces. Combine them with cherry tomatoes in a bowl, drizzle with 1 teaspoon of olive oil, and season with a pinch of salt and pepper.
5
Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.
6
Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.