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 vibrant, savory dish featuring tender pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. The dish is perfectly balanced for a wholesome, flavorful meal that provides a fresh taste and satisfying crunch, great for a healthy dinner or lunch.

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NUTRITION

342kcal
Protein
42.8g
Fat
13.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

2 teaspoons Olive Oil

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.25 cup Red Onion (sliced)

1 tablespoon Mixed Fresh Herbs

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until a golden herb crust forms and chicken reaches an internal temperature of 165°F. Set aside and let rest.

  • 3

    Preheat oven to 425°F. In a bowl, toss the sliced red bell pepper, zucchini, and red onion with the remaining 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray in a single layer. Roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Slice the rested chicken breast and serve over the roasted vegetables for a balanced and flavorful 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

Enjoy a vibrant, savory dish featuring tender pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. The dish is perfectly balanced for a wholesome, flavorful meal that provides a fresh taste and satisfying crunch, great for a healthy dinner or lunch.

NUTRITION

342kcal
Protein
42.8g
Fat
13.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

2 teaspoons Olive Oil

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.25 cup Red Onion (sliced)

1 tablespoon Mixed Fresh Herbs

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until a golden herb crust forms and chicken reaches an internal temperature of 165°F. Set aside and let rest.

  • 3

    Preheat oven to 425°F. In a bowl, toss the sliced red bell pepper, zucchini, and red onion with the remaining 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray in a single layer. Roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Slice the rested chicken breast and serve over the roasted vegetables for a balanced and flavorful meal.