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 delicious plate of pan seared chicken crowned with a fragrant herb crust, paired with an assortment of oven-roasted vegetables. This dish boasts tender chicken and lightly caramelized veggies, perfect for a hearty lunch or dinner that satisfies both your taste buds and nutrition goals.

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NUTRITION

343kcal
Protein
41.4g
Fat
10.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tsp Italian Herbs Blend

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the Italian herbs blend, black pepper, and salt.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides.

  • 4

    Heat a non-stick skillet over medium-high heat with the olive oil.

  • 5

    Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 6

    While the chicken sears, chop broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 7

    Spread the vegetables on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

  • 8

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through.

  • 9

    Ensure the chicken is cooked through (internal temperature should reach 165°F) before removing from the skillet.

  • 10

    Plate the pan seared chicken and serve alongside the roasted vegetables.

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 delicious plate of pan seared chicken crowned with a fragrant herb crust, paired with an assortment of oven-roasted vegetables. This dish boasts tender chicken and lightly caramelized veggies, perfect for a hearty lunch or dinner that satisfies both your taste buds and nutrition goals.

NUTRITION

343kcal
Protein
41.4g
Fat
10.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tsp Italian Herbs Blend

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the Italian herbs blend, black pepper, and salt.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides.

  • 4

    Heat a non-stick skillet over medium-high heat with the olive oil.

  • 5

    Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 6

    While the chicken sears, chop broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 7

    Spread the vegetables on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

  • 8

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through.

  • 9

    Ensure the chicken is cooked through (internal temperature should reach 165°F) before removing from the skillet.

  • 10

    Plate the pan seared chicken and serve alongside the roasted vegetables.