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 flavorful combination of herb-crusted chicken breast paired with oven-roasted vegetables and a side of quinoa. The chicken is seared to golden perfection, while the medley of zucchini, red bell pepper, and carrot is roasted with a drizzle of olive oil and fresh herbs, creating a harmonious dish that is both nourishing and delicious.

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NUTRITION

414kcal
Protein
39.7g
Fat
14.8g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Zucchini

1 medium Red Bell Pepper

1 small Carrot

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over it.

  • 4

    Heat 1 tsp of olive oil in a pan over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until it develops a golden crust.

  • 5

    While the chicken is searing, chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss the vegetables with the remaining 1 tsp olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    If the quinoa is not pre-cooked, prepare 1/2 cup of quinoa according to the package instructions.

  • 8

    Once the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are roasted, slice the chicken and serve it atop a bed of quinoa with the vegetables on the side.

  • 9

    Enjoy your balanced and flavorful 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

Savor the flavorful combination of herb-crusted chicken breast paired with oven-roasted vegetables and a side of quinoa. The chicken is seared to golden perfection, while the medley of zucchini, red bell pepper, and carrot is roasted with a drizzle of olive oil and fresh herbs, creating a harmonious dish that is both nourishing and delicious.

NUTRITION

414kcal
Protein
39.7g
Fat
14.8g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Zucchini

1 medium Red Bell Pepper

1 small Carrot

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over it.

  • 4

    Heat 1 tsp of olive oil in a pan over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until it develops a golden crust.

  • 5

    While the chicken is searing, chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss the vegetables with the remaining 1 tsp olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    If the quinoa is not pre-cooked, prepare 1/2 cup of quinoa according to the package instructions.

  • 8

    Once the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are roasted, slice the chicken and serve it atop a bed of quinoa with the vegetables on the side.

  • 9

    Enjoy your balanced and flavorful meal!