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 flavorful dish featuring a herb-crusted chicken breast with a warmly roasted medley of broccoli, bell pepper, and zucchini. The fragrant herbs create a delicious crust on the chicken while the vegetables add a burst of color and a nutritional punch, making this meal as wholesome as it is satisfying.

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NUTRITION

333kcal
Protein
35.5g
Fat
13.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

0.5 cup Bell Pepper

0.5 cup Zucchini

1 tsp Olive Oil (for searing)

1 tsp Olive Oil (for drizzling on veggies)

1 tsp Herb Blend (Thyme, Rosemary, Parsley)

Salt & Pepper to taste

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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.

  • 3

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

  • 4

    Meanwhile, preheat your oven to 425°F. On a baking tray, combine broccoli, bell pepper, and zucchini. Drizzle with 1 teaspoon olive oil, and season lightly with salt and pepper.

  • 5

    Roast the vegetables for 12-15 minutes until tender and slightly charred on the edges.

  • 6

    Slice the chicken 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 flavorful dish featuring a herb-crusted chicken breast with a warmly roasted medley of broccoli, bell pepper, and zucchini. The fragrant herbs create a delicious crust on the chicken while the vegetables add a burst of color and a nutritional punch, making this meal as wholesome as it is satisfying.

NUTRITION

333kcal
Protein
35.5g
Fat
13.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

0.5 cup Bell Pepper

0.5 cup Zucchini

1 tsp Olive Oil (for searing)

1 tsp Olive Oil (for drizzling on veggies)

1 tsp Herb Blend (Thyme, Rosemary, Parsley)

Salt & 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.

  • 3

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

  • 4

    Meanwhile, preheat your oven to 425°F. On a baking tray, combine broccoli, bell pepper, and zucchini. Drizzle with 1 teaspoon olive oil, and season lightly with salt and pepper.

  • 5

    Roast the vegetables for 12-15 minutes until tender and slightly charred on the edges.

  • 6

    Slice the chicken and serve alongside the roasted vegetables.