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 plate of pan seared chicken coated in a fragrant herb crust, paired with a medley of roasted vegetables including broccoli, red bell pepper, zucchini, and sweet potato cubes. This dish is light yet satisfying, offering a balanced combination of lean protein and nutrient-rich veggies, making it a perfect meal for a health-conscious lifestyle.

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NUTRITION

323kcal
Protein
37.9g
Fat
8.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Sweet Potato

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until the herb crust is golden and the chicken is cooked through. Remove and set aside.

  • 3

    Preheat your oven to 425°F.

  • 4

    In a bowl, toss the broccoli, red bell pepper, zucchini, and sweet potato cubes with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate your seared chicken and roasted vegetables. Drizzle lemon juice over the chicken for an added burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, flavorful 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

Enjoy a vibrant plate of pan seared chicken coated in a fragrant herb crust, paired with a medley of roasted vegetables including broccoli, red bell pepper, zucchini, and sweet potato cubes. This dish is light yet satisfying, offering a balanced combination of lean protein and nutrient-rich veggies, making it a perfect meal for a health-conscious lifestyle.

NUTRITION

323kcal
Protein
37.9g
Fat
8.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Sweet Potato

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until the herb crust is golden and the chicken is cooked through. Remove and set aside.

  • 3

    Preheat your oven to 425°F.

  • 4

    In a bowl, toss the broccoli, red bell pepper, zucchini, and sweet potato cubes with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate your seared chicken and roasted vegetables. Drizzle lemon juice over the chicken for an added burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.