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 savory dish featuring a perfectly seared, herb-crusted chicken breast paired with a medley of roasted vegetables. The dish offers a delightful balance of tender, juicy chicken and crisp, colorful veggies enhanced with aromatic herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
39.6g
Fat
18.8g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

1 tsp Herb Mix

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb mix.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Preheat the oven to 425°F. In a bowl, combine broccoli, sliced red bell pepper, and zucchini. Drizzle with the remaining olive oil, a pinch of salt, pepper, and a sprinkle of the herb mix.

  • 4

    Spread the vegetables onto a baking sheet and roast in the oven for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    Slice the chicken breast 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 savory dish featuring a perfectly seared, herb-crusted chicken breast paired with a medley of roasted vegetables. The dish offers a delightful balance of tender, juicy chicken and crisp, colorful veggies enhanced with aromatic herbs.

NUTRITION

391kcal
Protein
39.6g
Fat
18.8g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

1 tsp Herb Mix

Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb mix.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.

  • 3

    Preheat the oven to 425°F. In a bowl, combine broccoli, sliced red bell pepper, and zucchini. Drizzle with the remaining olive oil, a pinch of salt, pepper, and a sprinkle of the herb mix.

  • 4

    Spread the vegetables onto a baking sheet and roast in the oven for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables.