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

A delightful, crisp-skinned chicken breast seasoned with a fragrant herb crust and paired with a colorful medley of roasted vegetables. This dish offers a balance of juicy protein and vibrant, roasted flavors that make each bite both nourishing and delicious.

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NUTRITION

361kcal
Protein
38.2g
Fat
18.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 teaspoon Herb Seasoning

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with herb seasoning, garlic powder, salt, and pepper.

  • 3

    Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 3 minutes on each side until golden.

  • 4

    In a bowl, toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 6

    After searing, if the chicken needs additional cooking, place it in the oven for 5-7 minutes until the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the 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

A delightful, crisp-skinned chicken breast seasoned with a fragrant herb crust and paired with a colorful medley of roasted vegetables. This dish offers a balance of juicy protein and vibrant, roasted flavors that make each bite both nourishing and delicious.

NUTRITION

361kcal
Protein
38.2g
Fat
18.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 teaspoon Herb Seasoning

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with herb seasoning, garlic powder, salt, and pepper.

  • 3

    Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 3 minutes on each side until golden.

  • 4

    In a bowl, toss the broccoli, red bell pepper, and zucchini with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 6

    After searing, if the chicken needs additional cooking, place it in the oven for 5-7 minutes until the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.