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 bright and balanced dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a medley of oven-roasted vegetables. The chicken is juicy with a crisp herb exterior, while the vegetables offer a tender, caramelized finish. This meal is ideal for those seeking a hearty yet light dinner option.

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NUTRITION

414kcal
Protein
42.9g
Fat
19.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry. Season evenly with salt, black pepper, and the chopped fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat. Place the chicken breast in the skillet and sear for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove from the skillet and let it rest.

  • 4

    While the chicken is cooking, chop zucchini, red bell pepper, and red onion. Place them in a bowl and toss with olive oil, salt, and a pinch of black pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 12-15 minutes, stirring halfway through, until they are tender and lightly charred.

  • 6

    Slice the rested chicken breast and serve alongside 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

Enjoy a bright and balanced dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a medley of oven-roasted vegetables. The chicken is juicy with a crisp herb exterior, while the vegetables offer a tender, caramelized finish. This meal is ideal for those seeking a hearty yet light dinner option.

NUTRITION

414kcal
Protein
42.9g
Fat
19.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry. Season evenly with salt, black pepper, and the chopped fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat. Place the chicken breast in the skillet and sear for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove from the skillet and let it rest.

  • 4

    While the chicken is cooking, chop zucchini, red bell pepper, and red onion. Place them in a bowl and toss with olive oil, salt, and a pinch of black pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 12-15 minutes, stirring halfway through, until they are tender and lightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables.