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 flavorful union of tender, herb-infused pan seared chicken paired with a medley of roasted seasonal vegetables. This vibrant dish offers a delightful balance of savory, aromatic herbs and the natural sweetness of roasted bell pepper, zucchini, and red onion.

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NUTRITION

319kcal
Protein
37.3g
Fat
13.4g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Bell Pepper

1 small Zucchini

0.25 cup chopped Red Onion

2 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 4-5 minutes on each side, or until fully cooked and golden brown.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining 1 tsp olive oil, salt, and a pinch of pepper.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes, stirring halfway through for even cooking.

  • 7

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

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 flavorful union of tender, herb-infused pan seared chicken paired with a medley of roasted seasonal vegetables. This vibrant dish offers a delightful balance of savory, aromatic herbs and the natural sweetness of roasted bell pepper, zucchini, and red onion.

NUTRITION

319kcal
Protein
37.3g
Fat
13.4g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Bell Pepper

1 small Zucchini

0.25 cup chopped Red Onion

2 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 4-5 minutes on each side, or until fully cooked and golden brown.

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining 1 tsp olive oil, salt, and a pinch of pepper.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes, stirring halfway through for even cooking.

  • 7

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