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 delicious blend of herb-crusted chicken partnered with a medley of roasted vegetables. This dish features a juicy, pan-seared chicken breast elevated by a fragrant mix of rosemary, thyme, and garlic, alongside tender, caramelized zucchini, red bell pepper, and red onion. Perfectly balanced and vibrant, it's a hearty meal that nourishes both body and soul.

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NUTRITION

328kcal
Protein
39.8g
Fat
11.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1.5 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

1 clove Garlic

1 tsp Lemon Zest

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh herbs, minced garlic, lemon zest, and a drizzle of olive oil to create the herb mixture.

  • 3

    Press the herb mixture onto both sides of the chicken, ensuring an even coat.

  • 4

    Heat a non-stick skillet over medium-high heat and lightly coat with a small amount of olive oil.

  • 5

    Place the chicken breast in the skillet and pan-sear for about 4-5 minutes per side until fully cooked and a golden crust forms.

  • 6

    While the chicken cooks, preheat your oven to 425°F.

  • 7

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and place them on a baking sheet.

  • 8

    Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

  • 9

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 10

    Plate the chicken and serve with a generous side of roasted vegetables. Enjoy your balanced, nutrient-packed 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 delicious blend of herb-crusted chicken partnered with a medley of roasted vegetables. This dish features a juicy, pan-seared chicken breast elevated by a fragrant mix of rosemary, thyme, and garlic, alongside tender, caramelized zucchini, red bell pepper, and red onion. Perfectly balanced and vibrant, it's a hearty meal that nourishes both body and soul.

NUTRITION

328kcal
Protein
39.8g
Fat
11.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1.5 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

1 clove Garlic

1 tsp Lemon Zest

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh herbs, minced garlic, lemon zest, and a drizzle of olive oil to create the herb mixture.

  • 3

    Press the herb mixture onto both sides of the chicken, ensuring an even coat.

  • 4

    Heat a non-stick skillet over medium-high heat and lightly coat with a small amount of olive oil.

  • 5

    Place the chicken breast in the skillet and pan-sear for about 4-5 minutes per side until fully cooked and a golden crust forms.

  • 6

    While the chicken cooks, preheat your oven to 425°F.

  • 7

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and place them on a baking sheet.

  • 8

    Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

  • 9

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 10

    Plate the chicken and serve with a generous side of roasted vegetables. Enjoy your balanced, nutrient-packed meal.