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 flavorful twist on a classic with tender pan-seared chicken breast expertly seasoned with a medley of fresh herbs. Paired with a colorful array of roasted vegetables, this dish brings together delightful textures, vibrant colors, and a well-balanced profile perfect for a wholesome meal.

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NUTRITION

280kcal
Protein
37.0g
Fat
9.1g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/2 small Red Onion

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the mixed bell peppers, zucchini, and red onion with a little olive oil, salt, pepper, and minced garlic in a bowl.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 12-15 minutes until tender with a slight char.

  • 5

    Drizzle the roasted vegetables with lemon juice.

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables. Enjoy the delicious blend of herby chicken and vibrant, caramelized 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

Enjoy a flavorful twist on a classic with tender pan-seared chicken breast expertly seasoned with a medley of fresh herbs. Paired with a colorful array of roasted vegetables, this dish brings together delightful textures, vibrant colors, and a well-balanced profile perfect for a wholesome meal.

NUTRITION

280kcal
Protein
37.0g
Fat
9.1g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/2 small Red Onion

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the mixed bell peppers, zucchini, and red onion with a little olive oil, salt, pepper, and minced garlic in a bowl.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 12-15 minutes until tender with a slight char.

  • 5

    Drizzle the roasted vegetables with lemon juice.

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables. Enjoy the delicious blend of herby chicken and vibrant, caramelized vegetables.