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 tender, herb-crusted chicken breast paired with a colorful medley of roasted Brussels sprouts, bell pepper, and zucchini. This dish offers a perfect balance of savory seared chicken and lightly caramelized vegetables, enhanced with fresh herbs and a drizzle of olive oil.

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NUTRITION

332kcal
Protein
40.6g
Fat
11.9g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup Bell Pepper

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and a portion of the fresh mixed herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden and cooked through. Remove from skillet and let it rest.

  • 4

    While the chicken cooks, prepare the vegetables by trimming and halving the Brussels sprouts, and chopping the bell pepper and slicing the zucchini.

  • 5

    In a bowl, toss the vegetables with the remaining olive oil and a sprinkle of the fresh mixed herbs, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve over the roasted vegetables for a 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 tender, herb-crusted chicken breast paired with a colorful medley of roasted Brussels sprouts, bell pepper, and zucchini. This dish offers a perfect balance of savory seared chicken and lightly caramelized vegetables, enhanced with fresh herbs and a drizzle of olive oil.

NUTRITION

332kcal
Protein
40.6g
Fat
11.9g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup Bell Pepper

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and a portion of the fresh mixed herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden and cooked through. Remove from skillet and let it rest.

  • 4

    While the chicken cooks, prepare the vegetables by trimming and halving the Brussels sprouts, and chopping the bell pepper and slicing the zucchini.

  • 5

    In a bowl, toss the vegetables with the remaining olive oil and a sprinkle of the fresh mixed herbs, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve over the roasted vegetables for a balanced, nutrient-packed meal.