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 flavors of a perfectly pan-seared herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish brings together juicy chicken with tender red bell pepper, zucchini, and red onion, all accented with aromatic garlic and fresh herbs for a heartwarming, healthy meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
49g
Fat
9.6g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1 tsp Olive Oil

1 Garlic Clove, minced

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the minced garlic. Press the fresh herbs onto the chicken so they adhere well, creating an herb crust.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion in a light drizzle of olive oil and season with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with a sprinkle of extra fresh herbs if desired 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

Savor the flavors of a perfectly pan-seared herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish brings together juicy chicken with tender red bell pepper, zucchini, and red onion, all accented with aromatic garlic and fresh herbs for a heartwarming, healthy meal.

NUTRITION

390kcal
Protein
49g
Fat
9.6g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1 tsp Olive Oil

1 Garlic Clove, minced

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the minced garlic. Press the fresh herbs onto the chicken so they adhere well, creating an herb crust.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion in a light drizzle of olive oil and season with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with a sprinkle of extra fresh herbs if desired and serve immediately.