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 featuring a perfectly pan-seared chicken breast enveloped in aromatic herbs paired with a medley of crisp roasted vegetables. This dish is a refreshing balance of tender protein and flavorful veggies, ideal for a nourishing and satisfying meal.

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NUTRITION

349kcal
Protein
34.0g
Fat
17.8g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Mixed Herbs (chopped)

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Start by patting the chicken breast dry and season with salt, pepper, and mixed herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, in a bowl, toss the sliced zucchini and red bell pepper with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in a preheated oven at 425°F for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken breast with a generous serving of 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 vibrant plate featuring a perfectly pan-seared chicken breast enveloped in aromatic herbs paired with a medley of crisp roasted vegetables. This dish is a refreshing balance of tender protein and flavorful veggies, ideal for a nourishing and satisfying meal.

NUTRITION

349kcal
Protein
34.0g
Fat
17.8g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Mixed Herbs (chopped)

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Start by patting the chicken breast dry and season with salt, pepper, and mixed herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, in a bowl, toss the sliced zucchini and red bell pepper with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in a preheated oven at 425°F for 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken breast with a generous serving of the roasted vegetables and serve immediately.