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 aromatic blend of fresh herbs enveloping a tender, pan-seared chicken breast, perfectly paired with a medley of roasted vegetables. This dish delivers a delightful crunch from bell peppers and zucchini, enhanced with a subtle sweetness from red onions, making it a satisfying meal from any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
37.8g
Fat
13.9g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup diced Bell Pepper

1/2 medium Zucchini

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 teaspoon Herb Blend

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    Preheat the oven to 425°F. While the chicken is cooking, toss the diced bell pepper, sliced zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    Once the chicken is cooked, slice it and serve alongside the roasted vegetables. Enjoy your balanced and hearty meal!

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 aromatic blend of fresh herbs enveloping a tender, pan-seared chicken breast, perfectly paired with a medley of roasted vegetables. This dish delivers a delightful crunch from bell peppers and zucchini, enhanced with a subtle sweetness from red onions, making it a satisfying meal from any time of day.

NUTRITION

351kcal
Protein
37.8g
Fat
13.9g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup diced Bell Pepper

1/2 medium Zucchini

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 teaspoon Herb Blend

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    Preheat the oven to 425°F. While the chicken is cooking, toss the diced bell pepper, sliced zucchini, and red onion with the remaining olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    Once the chicken is cooked, slice it and serve alongside the roasted vegetables. Enjoy your balanced and hearty meal!