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 perfectly seared chicken breast coated with a fragrant herb crust, paired with a medley of roasted zucchini and red bell pepper. This dish offers a balanced and vibrant medley of flavors with a light, fresh finish, making it an ideal dinner that beautifully bridges nutrition and taste.

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NUTRITION

317kcal
Protein
34.5g
Fat
13.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

2.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a sprinkle of the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces and toss with the remaining olive oil, salt, pepper, and a bit of the fresh herbs.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside a generous serving of roasted vegetables, garnishing with any extra fresh herbs if desired.

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 perfectly seared chicken breast coated with a fragrant herb crust, paired with a medley of roasted zucchini and red bell pepper. This dish offers a balanced and vibrant medley of flavors with a light, fresh finish, making it an ideal dinner that beautifully bridges nutrition and taste.

NUTRITION

317kcal
Protein
34.5g
Fat
13.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

2.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a sprinkle of the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces and toss with the remaining olive oil, salt, pepper, and a bit of the fresh herbs.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside a generous serving of roasted vegetables, garnishing with any extra fresh herbs if desired.