Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Chicken Breast; 2 tsp Extra Virgin Olive Oil; 1/2 cup chopped Broccoli; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini; 1/4 cup sliced Red Onion; Pinch of mixed Herbs (Thyme, Rosemary, Oregano)

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a nutrient-packed plate featuring tender herb-crusted chicken breast, perfectly seared to lock in juices and flavor, paired with a colorful medley of roasted vegetables. Each bite delivers a satisfying blend of savory herbs and sweet vegetable notes, making this dish both nourishing and delicious.

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NUTRITION

Protein

45.8g

Fat

13.2g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

Pinch of mixed Herbs (Thyme, Rosemary, Oregano)

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PREPARATION

1
Pat the chicken breast dry and season generously with the herb blend, salt, and pepper.
2
Heat extra virgin olive oil in a skillet over medium-high heat.
3
Place the seasoned chicken breast in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.
4
Preheat your oven to 425°F while the chicken is searing.
5
On a baking sheet, toss chopped broccoli, red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper.
6
Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly caramelized.
7
Plate the pan-seared chicken and serve alongside the roasted vegetables.