Pan-Seared Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Roasted Vegetables

Savor the crisp, golden seared herb-infused chicken paired with a vibrant medley of roasted vegetables. The succulent, tender chicken, lightly browned in olive oil and seasoned with fresh herbs, contrasts beautifully with the natural sweetness of roasted red bell pepper, broccoli, and zucchini, creating a harmonious balance of flavors and textures for a wholesome, nourishing meal.

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NUTRITION

372kcal
Protein
37.5g
Fat
17.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and your choice of chopped fresh herbs such as rosemary, thyme, and parsley.

  • 2

    Heat half of the olive oil in a nonstick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper, and slicing the zucchini.

  • 4

    Toss the vegetables in the remaining olive oil along with a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred on the edges.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables. Optionally, drizzle with a squeeze of lemon juice for an extra burst of flavor.

Pan-Seared Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Roasted Vegetables

Savor the crisp, golden seared herb-infused chicken paired with a vibrant medley of roasted vegetables. The succulent, tender chicken, lightly browned in olive oil and seasoned with fresh herbs, contrasts beautifully with the natural sweetness of roasted red bell pepper, broccoli, and zucchini, creating a harmonious balance of flavors and textures for a wholesome, nourishing meal.

NUTRITION

372kcal
Protein
37.5g
Fat
17.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and your choice of chopped fresh herbs such as rosemary, thyme, and parsley.

  • 2

    Heat half of the olive oil in a nonstick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper, and slicing the zucchini.

  • 4

    Toss the vegetables in the remaining olive oil along with a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred on the edges.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables. Optionally, drizzle with a squeeze of lemon juice for an extra burst of flavor.