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 meal featuring tender, herb-crusted chicken breast perfectly seared to lock in flavor, paired with a colorful medley of roasted vegetables. This dish delivers a harmonious blend of savory herbs and natural sweetness from the vegetables, making each bite both satisfying and nourishing.

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NUTRITION

367kcal
Protein
38.5g
Fat
18.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup chopped Broccoli

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp mixed fresh Herbs (rosemary, thyme, oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick pan over medium-high heat until shimmering.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove from the pan and let rest.

  • 4

    Preheat the oven to 425°F. While the chicken is cooking, chop the zucchini, red bell pepper, broccoli, and red onion.

  • 5

    Toss the vegetables in the remaining olive oil, season lightly with salt and pepper, and spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Slice the rested chicken breast and serve atop a bed of roasted vegetables. Adjust salt and pepper if needed.

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 meal featuring tender, herb-crusted chicken breast perfectly seared to lock in flavor, paired with a colorful medley of roasted vegetables. This dish delivers a harmonious blend of savory herbs and natural sweetness from the vegetables, making each bite both satisfying and nourishing.

NUTRITION

367kcal
Protein
38.5g
Fat
18.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup chopped Broccoli

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp mixed fresh Herbs (rosemary, thyme, oregano)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick pan over medium-high heat until shimmering.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove from the pan and let rest.

  • 4

    Preheat the oven to 425°F. While the chicken is cooking, chop the zucchini, red bell pepper, broccoli, and red onion.

  • 5

    Toss the vegetables in the remaining olive oil, season lightly with salt and pepper, and spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Slice the rested chicken breast and serve atop a bed of roasted vegetables. Adjust salt and pepper if needed.