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 a succulent pan seared chicken breast encrusted with a fragrant blend of herbs paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This dish is designed to deliver a balanced flavor profile with a light, aromatic herb crust complemented by the natural sweetness and crunch of lightly roasted vegetables.

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NUTRITION

393kcal
Protein
40.1g
Fat
19g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Add the seasoned chicken breast to the 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 the oven to 425°F.

  • 5

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

  • 6

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

  • 7

    Plate the chicken breast alongside a generous portion 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 a succulent pan seared chicken breast encrusted with a fragrant blend of herbs paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This dish is designed to deliver a balanced flavor profile with a light, aromatic herb crust complemented by the natural sweetness and crunch of lightly roasted vegetables.

NUTRITION

393kcal
Protein
40.1g
Fat
19g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Add the seasoned chicken breast to the 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 the oven to 425°F.

  • 5

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

  • 6

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

  • 7

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