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 enticing flavors of herb-crusted chicken paired with a medley of vibrant roasted vegetables. This dish features tender chicken breast seasoned with fresh herbs and spices, seared to perfection, and complemented by a colorful assortment of broccoli, red bell pepper, and zucchini, all lightly drizzled with olive oil and roasted to bring out their natural sweetness.

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NUTRITION

340kcal
Protein
50.0g
Fat
7.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a mixture of finely chopped fresh herbs, salt, and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 3

    Preheat the oven to 400°F. In a bowl, toss broccoli, red bell pepper, and zucchini with olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    Slice the rested chicken and serve alongside the roasted vegetables. 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 enticing flavors of herb-crusted chicken paired with a medley of vibrant roasted vegetables. This dish features tender chicken breast seasoned with fresh herbs and spices, seared to perfection, and complemented by a colorful assortment of broccoli, red bell pepper, and zucchini, all lightly drizzled with olive oil and roasted to bring out their natural sweetness.

NUTRITION

340kcal
Protein
50.0g
Fat
7.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a mixture of finely chopped fresh herbs, salt, and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 3

    Preheat the oven to 400°F. In a bowl, toss broccoli, red bell pepper, and zucchini with olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

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