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

Enjoy a beautifully pan-seared chicken breast with a light crust of aromatic herbs, perfectly paired with a medley of colorful roasted vegetables. This dish brings together the savory richness of tender chicken, the vibrant crunch of bell peppers, zucchini, and red onions, and the subtle sweetness of roasted carrots—all drizzled with a hint of olive oil to create a satisfying, balanced meal.

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NUTRITION

395kcal
Protein
38.4g
Fat
18.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 half-medium Zucchini

1 quarter Red Onion

1 serving Baby Carrots (approx. 3 pieces)

1 tsp Mixed Italian Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously on both sides with salt, pepper, and mixed Italian herbs. Rub a minced garlic clove over the chicken for extra flavor.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until cooked through and golden. Remove from skillet and let it rest.

  • 3

    Preheat the oven to 425°F. In a bowl, toss the chopped red bell pepper, sliced half zucchini, quartered red onion, and baby carrots with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 5

    Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve warm and enjoy your balanced, herb-crusted dish.

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

Enjoy a beautifully pan-seared chicken breast with a light crust of aromatic herbs, perfectly paired with a medley of colorful roasted vegetables. This dish brings together the savory richness of tender chicken, the vibrant crunch of bell peppers, zucchini, and red onions, and the subtle sweetness of roasted carrots—all drizzled with a hint of olive oil to create a satisfying, balanced meal.

NUTRITION

395kcal
Protein
38.4g
Fat
18.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 half-medium Zucchini

1 quarter Red Onion

1 serving Baby Carrots (approx. 3 pieces)

1 tsp Mixed Italian Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously on both sides with salt, pepper, and mixed Italian herbs. Rub a minced garlic clove over the chicken for extra flavor.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until cooked through and golden. Remove from skillet and let it rest.

  • 3

    Preheat the oven to 425°F. In a bowl, toss the chopped red bell pepper, sliced half zucchini, quartered red onion, and baby carrots with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 5

    Slice the rested chicken breast and plate it alongside the roasted vegetables. Serve warm and enjoy your balanced, herb-crusted dish.