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 succulent pan-seared chicken coated in a blend of fresh herbs, served alongside a vibrant medley of roasted vegetables. This dish brings together tender chicken and caramelized veggies, creating a harmonious balance of textures and flavors perfect for a wholesome meal.

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NUTRITION

287kcal
Protein
38.2g
Fat
9.3g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Broccoli florets

1 tsp Olive Oil

2 tbsp chopped Fresh Herbs (Thyme, Rosemary, Parsley)

2 cloves minced Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for 5-6 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 425°F.

  • 4

    In a bowl, toss the red bell pepper, zucchini, and broccoli with olive oil, minced garlic, the remaining herbs, salt, and pepper.

  • 5

    Spread the vegetables onto a baking sheet in an even layer and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside a generous serving of roasted vegetables 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 succulent pan-seared chicken coated in a blend of fresh herbs, served alongside a vibrant medley of roasted vegetables. This dish brings together tender chicken and caramelized veggies, creating a harmonious balance of textures and flavors perfect for a wholesome meal.

NUTRITION

287kcal
Protein
38.2g
Fat
9.3g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Broccoli florets

1 tsp Olive Oil

2 tbsp chopped Fresh Herbs (Thyme, Rosemary, Parsley)

2 cloves minced Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for 5-6 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 425°F.

  • 4

    In a bowl, toss the red bell pepper, zucchini, and broccoli with olive oil, minced garlic, the remaining herbs, salt, and pepper.

  • 5

    Spread the vegetables onto a baking sheet in an even layer and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside a generous serving of roasted vegetables and serve immediately.