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 savory and vibrant meal featuring a perfectly pan-seared chicken breast encrusted with fresh herbs, paired with a medley of roasted vegetables. This dish balances lean protein with nutrient-packed veggies, lightly enhanced with olive oil and aromatic seasonings.

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NUTRITION

379kcal
Protein
39.3g
Fat
18.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat olive oil in a non-stick pan over medium-high heat. Once hot, place the chicken breast in the pan.

  • 3

    Sear the chicken on each side for about 4-5 minutes or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, cut the red bell pepper into strips and slice the zucchini into rounds.

  • 5

    Arrange the vegetables on a baking sheet, season with a pinch of salt and pepper, and drizzle with a small amount of olive oil if desired.

  • 6

    Roast the vegetables in a preheated oven at 425°F for 10-12 minutes or until tender and slightly caramelized.

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and serve immediately.

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 savory and vibrant meal featuring a perfectly pan-seared chicken breast encrusted with fresh herbs, paired with a medley of roasted vegetables. This dish balances lean protein with nutrient-packed veggies, lightly enhanced with olive oil and aromatic seasonings.

NUTRITION

379kcal
Protein
39.3g
Fat
18.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat olive oil in a non-stick pan over medium-high heat. Once hot, place the chicken breast in the pan.

  • 3

    Sear the chicken on each side for about 4-5 minutes or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, cut the red bell pepper into strips and slice the zucchini into rounds.

  • 5

    Arrange the vegetables on a baking sheet, season with a pinch of salt and pepper, and drizzle with a small amount of olive oil if desired.

  • 6

    Roast the vegetables in a preheated oven at 425°F for 10-12 minutes or until tender and slightly caramelized.

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and serve immediately.