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

Enjoy a delightful combination of succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish offers a crisp, flavorful exterior on the chicken, complemented by tender and lightly caramelized veggies. The fragrant herbs infuse every bite, making it a balanced, satisfying meal perfect for a nutritious dinner.

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NUTRITION

338kcal
Protein
39.5g
Fat
9.6g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs on both sides to create a flavorful crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the bell pepper, zucchini, and red onion into uniform pieces.

  • 5

    Toss the vegetables lightly in a little olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 6

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

  • 7

    Slice the rested chicken breast and serve over the roasted vegetables. Enjoy the harmonious blend of herbs and roasted flavors.

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

Enjoy a delightful combination of succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish offers a crisp, flavorful exterior on the chicken, complemented by tender and lightly caramelized veggies. The fragrant herbs infuse every bite, making it a balanced, satisfying meal perfect for a nutritious dinner.

NUTRITION

338kcal
Protein
39.5g
Fat
9.6g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs on both sides to create a flavorful crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the bell pepper, zucchini, and red onion into uniform pieces.

  • 5

    Toss the vegetables lightly in a little olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 6

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

  • 7

    Slice the rested chicken breast and serve over the roasted vegetables. Enjoy the harmonious blend of herbs and roasted flavors.