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 simplicity of this herb-crusted pan seared chicken accompanied by a vibrant medley of roasted vegetables. The tender chicken breast is seasoned with a blend of fresh herbs to create a savory crust, perfectly complemented by the sweet and smoky flavors of roasted red bell pepper, zucchini, and red onion. A light drizzle of olive oil ties it all together, making this dish both hearty and healthful.

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NUTRITION

335kcal
Protein
42.5g
Fat
12.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (200g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~100g)

1/4 medium Red Onion (~40g)

1.5 tsp Olive Oil (~7.5g)

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

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

  • 3

    Lightly drizzle olive oil into the skillet and sear the chicken breast for 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and prepare a baking sheet.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and additional herbs if desired.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 7

    Plate the chicken breast and top with the roasted vegetables.

  • 8

    Serve immediately and enjoy your 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 simplicity of this herb-crusted pan seared chicken accompanied by a vibrant medley of roasted vegetables. The tender chicken breast is seasoned with a blend of fresh herbs to create a savory crust, perfectly complemented by the sweet and smoky flavors of roasted red bell pepper, zucchini, and red onion. A light drizzle of olive oil ties it all together, making this dish both hearty and healthful.

NUTRITION

335kcal
Protein
42.5g
Fat
12.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (200g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~100g)

1/4 medium Red Onion (~40g)

1.5 tsp Olive Oil (~7.5g)

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

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

  • 3

    Lightly drizzle olive oil into the skillet and sear the chicken breast for 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and prepare a baking sheet.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and additional herbs if desired.

  • 6

    Spread the vegetables evenly on the baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 7

    Plate the chicken breast and top with the roasted vegetables.

  • 8

    Serve immediately and enjoy your nutrient-packed meal.