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 vibrant flavors of herb-crusted chicken paired with an assortment of roasted vegetables. This dish features a perfectly seared, tender chicken breast coated in a delicate blend of herbs, accompanied by a medley of broccoli, red bell pepper, and zucchini roasted to enhance their natural sweetness. A drizzle of olive oil elevates the dish, creating a balanced meal that's both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
41.1g
Fat
19g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Chopped Broccoli

1 Medium Red Bell Pepper

1 Medium Zucchini

1 tbsp Olive Oil

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season generously with salt, pepper, and dried mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F and prepare vegetables by chopping the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken breast against the grain and serve alongside the roasted vegetables.

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 vibrant flavors of herb-crusted chicken paired with an assortment of roasted vegetables. This dish features a perfectly seared, tender chicken breast coated in a delicate blend of herbs, accompanied by a medley of broccoli, red bell pepper, and zucchini roasted to enhance their natural sweetness. A drizzle of olive oil elevates the dish, creating a balanced meal that's both nutritious and delicious.

NUTRITION

412kcal
Protein
41.1g
Fat
19g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Chopped Broccoli

1 Medium Red Bell Pepper

1 Medium Zucchini

1 tbsp Olive Oil

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season generously with salt, pepper, and dried mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F and prepare vegetables by chopping the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken breast against the grain and serve alongside the roasted vegetables.