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

Savor perfectly pan-seared chicken breast with a crisp herb crust paired with a medley of roasted vegetables. This dish blends aromatic herbs with a hint of olive oil to enhance the natural flavors of fresh bell pepper, zucchini, and red onion for a satisfying, clean meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

352kcal
Protein
42.7g
Fat
13.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with half the olive oil. Once hot, add the chicken breast and sear for 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 3

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 4

    While the chicken cooks, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized, stirring halfway through for even cooking.

  • 6

    Plate the herb-crusted chicken alongside 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

Savor perfectly pan-seared chicken breast with a crisp herb crust paired with a medley of roasted vegetables. This dish blends aromatic herbs with a hint of olive oil to enhance the natural flavors of fresh bell pepper, zucchini, and red onion for a satisfying, clean meal.

NUTRITION

352kcal
Protein
42.7g
Fat
13.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with half the olive oil. Once hot, add the chicken breast and sear for 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 3

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 4

    While the chicken cooks, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized, stirring halfway through for even cooking.

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.