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 succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender pan-seared chicken breast accented with aromatic fresh herbs, nestled among roasted zucchini, red bell pepper, and red onion, creating a balanced meal that is both hearty and wholesome.

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NUTRITION

457kcal
Protein
50.1g
Fat
19.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh herbs and minced garlic.

  • 3

    Press the herb mixture onto the chicken breast to create a crust.

  • 4

    Heat a pan over medium-high heat and add olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes per side until golden brown and fully cooked in the center.

  • 6

    While the chicken cooks, preheat the oven to 400°F and toss the sliced zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the herb-crusted chicken and serve with a generous portion of the roasted 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

Savor the succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender pan-seared chicken breast accented with aromatic fresh herbs, nestled among roasted zucchini, red bell pepper, and red onion, creating a balanced meal that is both hearty and wholesome.

NUTRITION

457kcal
Protein
50.1g
Fat
19.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh herbs and minced garlic.

  • 3

    Press the herb mixture onto the chicken breast to create a crust.

  • 4

    Heat a pan over medium-high heat and add olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes per side until golden brown and fully cooked in the center.

  • 6

    While the chicken cooks, preheat the oven to 400°F and toss the sliced zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the herb-crusted chicken and serve with a generous portion of the roasted vegetables.